Vegetable and prawn curry (02.05.06)

To make a vegetable curry, omit the prawns and add 500g peas or green beans. If using large bringals, sprinkle them with salt and leave in a colander to drain for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra flavour.

500g prawns, shelled
15 ml mixed masala
oil

CURRY SAUCE

Oil
1 large onion, sliced into rings
7 ml (1 1/2 t) ginger paste
1 kg ripe tomatoes, mashed to form a puree
Fresh coriander leaves (dhania)
500g baby brinjals , whole, or bigger ones, cubed.
Garlic chives
7 ml (1 ½ t) garlic paste
22-30 ml (1 ½ -2 t ) masala
A few curry leaves or bay leaves
500g cooked butter beans

Sprinkle the prawns with the masala and set aside.
To make the basic curry sauce, heat a little oil and fry the onion until glossy.
Stir in the garlic and ginger pastes, and ,masala. Add the tomatoes, curry leaves and garlic chives, and simmer slowly for about 15-20 minutes until fragrant.

Fry the bringals in a little heated oil until done. Fry the prawns in oil until they just turn pink. Add the brinjals, prawns and beans to the sauce and simmer until fragnant.
Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.

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