Prawn Curry (2.11.2010)

Seafood

500g prawns, shelled and deveined

Cooking oil for fying

1 large onion, finely sliced

125 ml skinned and grated tomato

50 ml natural yoghurt

1 green chilli, finely chopped

5 ml borrie (turmeric)

10 ml grated coconut or coconut milk

10 ml crushed garlic

5 ml salt

5 ml ground jeera (cumin)

5 ml ground koljander (coriander)

2,5 ml chilli powder

60 ml water

2,5 ml garam masala

Curry leaves for garnishing

Wash prawns well and drain in colander. Braise prawns in a little oil until they turn prink in colour. In another saucepan, heat oil and fry onions until golden brown, 5-10 minutes. Add tomato and remaining ingredients, except prawns, water and garam masala, and cook for about 15 minutes or until gravy is thick. Add prawns and water to gravy and cook a further 10 minutes. Five minutes before cooking is complete, mix in the garam masala. Serve on a bed of white rice and garnished with curry leaves.

Variation: Fish Curry any fresh fish or crayfish can be used in the place of the prawns to make a delicious crayfish curry.

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