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Hot Punjabi king prawn curry
Serves 4 Starters and mains
Ingredients
- For the marinade
- 600g raw king prawns, peeled and de-veined
- 6tbsp yoghurt
- 2 hot green chillies, finely sliced
For the curry
- 4tbsp olive or sunflower oil
- ½tsp cumin seeds
- 2 medium onions, finely chopped
- 1tbsp finely chopped or crushed garlic
- 1tsp turmeric
- 2-3 hot green chillies, finely sliced
- 2tsp garam masala
- 2 medium tomatoes, roughly chopped
- ½tsp chilli flakes
- 4tsp finely chopped coriander leaves
Method
Rinse and drain the prawns. Pat them dry and put into a nonreactive bowl. Add the yoghurt, chillies and ½tsp salt. Mix well, cover and marinate overnight in the fridge.
When ready to cook the curry, pour the oil into a karhai, wok or heavy-based pan, about 23cm in diameter, and set it over a medium heat. Spoon in the cumin seeds, swirl and brown for 10 seconds. Add the onions. Sauté for about 10 minutes or until brown all over.
Add the garlic, reduce the heat to low and stir and fry for 2 minutes. Mix in the turmeric and stir for 1 minute. Now add the green chillies, increase the heat to medium and stir for another minute. Mix in 1½tsp garam masala and stir for 1 minute. Add ¼tsp salt, all of the tomatoes and chilli flakes. Cook for 2 minutes, then add 120ml boiling water. Combine to make a thick sauce. Simmer for 3 minutes, then add another ¼tsp salt. Stir in the prawns and their marinade and cook over a medium heat until just opaque and cooked through.
Sprinkle the remaining garam masala over the top and stir. Fold in the chopped coriander and serve.
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