Curry leaf shrimp

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

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

Asia
India
Fish course
Pescatarian
Spicy
Gluten-free

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