North Indian Prawn Curry
Easy
Try this beautiful North Indian Curry from Catherine Fulvios’s book ‘The Weekend Chef’ https://www.ballyknocken.com/
SERVE
4
North Indian Prawn Curry
Easy
Introduction
Try this beautiful North Indian Curry from Catherine Fulvios’s book ‘The Weekend Chef’ https://www.ballyknocken.com/
Ingredients
- 2 tbsp vegetable oil
- ½ tsp fenugreek seeds
- 1 small red onion, finely chopped
- 1 green chilli, whole but pierced 2 or 3 times
- 1 x 4cm piece of fresh ginger, half peeled and julienned and half grated
- 3 small tomatoes, roughly chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp garam masala
- ¼ tsp turmeric
- salt
- 400g large raw prawns, shelled, deveined and rinsed
- 4 tbsp double cream
- Juice of ½ lemon
- 1 tbsp roughly chopped fresh coriander leaves, to garnish
- Naan bread, to serve
Method
- 1. Heat the oil in a large non-stick saucepan over a medium heat. Add the fenugreek seeds and heat for about 30 seconds to release the aromatics. Add a little more oil to the fenugreek seeds and stir in the red onion, green chilli and the sliced ginger. Gently cook for about 5 minutes, until the onions are lightly golden and just softened.
- 2. Place the tomatoes, garlic and the grated ginger into a food processor and blend to a fine purée. Stir this purée into the onions along with the ground cumin, ground coriander, garam masala and turmeric and season with a little salt. Cook over a medium-low heat for 8–10 minutes, stirring from time to time, until it thickens. 3 Add the prawns and enough water to cover them by half. Increase the heat and bring to the boil, then reduce the heat and simmer gently for about 3 minutes, or until the prawns are cooked. The sauce should be light but not watery. Turn off the heat and stir in the cream. Add half the lemon juice and then taste the sauce, adjusting the seasoning and adding more lemon juice if necessary. Sprinkle over the chopped coriander and serve with naan bread.
