Name: Curry leaf shrimp
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp red onion or shallot slivers; 1 red chilli, finely sliced; lime halves, to serve; 2 tsp garam masala (preferably whole seeds); 3 tbsp vegetable oil; 5 plum tomatoes, roughly chopped; 1 onion, grated or finely chopped; 2 sprigs curry leaves; 2 cm piece fresh root ginger, peeled and grated; 20 shell-on raw tiger prawns, heads removed salt and pepper; 1 narrow red chilli, deseeded and chopped juice of 1 lime; 12 small cloves garlic, 4 crushed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Serve this dish with rice or naan breads, lime halves to squeeze over, and finger bowls to rinse fingers.

Ingredients

20 shell-on raw tiger prawns, heads removed salt and pepper
1 narrow red chilli, deseeded and chopped juice of 1

Method

Toss the prawns with salt and a twist of pepper, the chilli, lime juice and crushed garlic, and leave for half an hour. Heat a wide heavy frying pan until hot, and toss the prawns in 1 tbsp of oil, then sear them for about a minute on each side in the hot pan. Remove them from the pan. Add the whole garlic cloves and toss through, adding seasoning and a dash more oil if necessary. Cover and pan

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Ingredients

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