My dad makes the best prawn curry! I have tried to copy his recipe many times but it just does not taste the same. Finally I have perfected it and want to share his famous dish which is loved by all his family and friends.
The ingredients are important in this dish but the way it is cooked is more important and I have tried to explain step by step how to achieve this! So here is the best prawn curry ever!
Serves 2 Hungry Persons
1 Pack Medium Frozen Cooked Prawns/375g
½ tbsp Butter
½ tbsp Oil
1tsp Whole Black Peppercorns
2-3 Cinnamon Sticks- 2cm Long
2 Medium Onions- finely chopped
5 Cloves Garlic- Pureed
2tsp Ginger Puree
1tbsp Fresh Fenugreek/Methi
½ tsp Turmeric/Hurdur
2tsp Coriander and Cumin Powder/Thana Jeera
2-3 Green Chillies- Finely Chopped
2tsp Coriander Powder
1tsp Garam Masala
1tbsp Tomato Puree (from a tube or small can)
Salt to Taste
Handful of Fresh Coriander- Finely chopped (optional)
Take a wide bottomed pan. Add the butter, oil, peppercorns, cinnamon and cloves. Let this sizzle and then add the onions, garlic and ginger. Sauté on low heat until golden brown; this is a very important step as my dad tried to explain to me over and over again. To cook the onions on low heat will give a caramelised taste and also the onions will be cooked perfectly. Never cook onions on a high heat as it will leave a more raw taste in the centre of the onions. Once thoroughly cooked add the fenugreek and allow to cook for a further 2-3 minutes. Add the rest of the ingredients apart from the prawns and tomato puree. Let the spices cook for a minute or two. Then add the tomato puree and cook on low heat, stirring in between .You may think at this stage that it looks very thick and like a paste but when you add the water you will notice a nice thick gravy immerging. This is again a very important stage as in the previous times whenever I made a prawn curry it would be very watery but if you follow this method you will not get a watery curry.
Once the oil starts to separate from the puree, then you can slowly add some water; a little by little. Once there is thick gravy you will not need to add any more water. This will look quiet thick but when you add the prawns at the end it will become a nicer consistency without being watery as the prawns will release a bit of water.
Taste for salt at this stage and add more if required.
When you are ready to serve, add the prawns and only warm through, the prawns are already pre cooked and therefore do not need any more cooking. Do not start to boil the curry otherwise you will overcook the prawns and they will become very chewy. That is why we just warm through. Finally sprinkle the coriander on top.
Serve immediately with chapattis or rice!!
Delicious! Thanks Dad!!