In this recipe, the curry is slowly stirred in oil until the spices are intermingled with the prawns, leaving a dry, tasty blend. If potato is added, its soft texture goes well with the succulent prawns, while absorbing the full flavors of the sauce.
Ingredients: (Serves 4)
- 1 potato , large, cut into 8 cubes (optional)
- 3 tablespoons sesame or vegetable oil
- 4 cloves garlic, peeled and pounded
- 2 cm/1 inch ginger, peeled; pounded
- 25 shallots, or 2 large brown onions, peeled and sliced
- 1 tablespoon ground coriander
- ½ tablespoon ground cumin
- ½ teaspoon ground turmeric
- 1 tablespoon chilli powder
- 500 g/1 lb 5½ oz prawns (shrimps), peeled and deveined
- Sugar to taste
- Salt to taste
- 1 tablespoon tamarind pulp, mixed with 3 tablespoons water and strained
- 1 stalk curry leaves, leaves plucked
Method:
If using potato, parboil for 6-8 minutes. Drain and set aside.
Heat oil in an earthenware pot. Saute garlic and ginger until golden. Add shallots or onions and stir-fry until golden and soft. Add ground coriander, cumin, turmeric and chilli powder and stir-fry until aromatic. Add prawns and potato and mix well. Add sugar and salt to taste. Gravy should coat prawns. If gravy is too dry, add 1 tablespoon water.
When prawns are curled and cooked, add tamarind liquid and stir well. Add curry leaves, stir and remove from heat. Serve hot.
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