Name: Indian Prawn Curry
Yield: Serves 4
Ingredients: 1 teaspoon each ground coriander, cumin and garam masala; 50 g (1¾ oz) ghee or oil; 2 ripe tomatoes, peeled, seeded and chopped, juices reserved; 1 onion, finely chopped; 2 large garlic cloves, finely chopped; ½ teaspoon grated ginger; 400 ml (14 fl oz) tin coconut milk; 2 tablespoons tomato paste (concentrated purée); 2 small red chillies, seeded and finely chopped; 16 raw king prawns (shrimp), peeled and deveined, tails intact; 2 tablespoons shredded mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

50 g (1¾ oz) ghee or oil
1 onion, finely ch

Method

Melt the ghee in a saucepan and, when hot, add the onion. Cook for 8–10 minutes, then add the garlic, ginger and chilli and cook for 2 minutes.
Stir in the spices and cook for 1 minute. Add the tomato and juices, tomato paste and coconut milk. Bring to below boiling point and simmer for 10 minutes. Add the prawns and cook for 3–5 minutes. Season w

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Indian Prawn Curry

Ingredients

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