Prawns in chilli-tomato sauce

Name: Prawns in chilli-tomato sauce
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp chopped fresh coriander (cilantro); 2.5 ml/½ tsp garam masala; warm Indian bread and a green salad, to serve; warm Indian bread and a green salad, to serve; 2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée; 2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée; 1 large onion, finely chopped; 1 green chilli, chopped (deseeded if preferred); 5 ml/1 tsp fennel seeds; 2.5 cm/1 in piece fresh ginger, cut into julienne strips; 60 ml/4 tbsp sunflower or light olive oil; 60 ml/4 tbsp sunflower or light olive oil; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp dried fenugreek leaves; 200 g/7 oz canned chopped tomatoes; 500 g/1¼ lb peeled raw tiger prawns (jumbo shrimp), tail-on and deveined; 2.5 ml/½ tsp ground turmeric; 2.5-5 ml½-1 tsp chilli powder; 5 ml/1 tsp ground cumin; 7.5 ml/1½ tsp ground coriander

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This easy curry, Kadhai Jhinga, has a spicy kick. The sauce is prepared first to allow all the flavours to develop and intermingle, then the prawns are added for the last few minutes.

Ingredients

60 ml/4 tbsp sunflower or light olive oil
5 ml/1

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Heat the oil in a wok or large, heavy frying pan over a medium heat and add the fennel seeds followed by the ginger. Stir-fry for 30 seconds, then add the finely chopped onion and the green chilli. Fry for 3-4 minutes, until the onion is lightly browned, stirring frequently.
Add the garlic and fry for a few more seconds. Stir in the cumin, coriander,