This is a simple curry but you need to marinate the prawns overnight in the fridge. The flavour builds up as the spices are gradually added and the sauce becomes really tasty. Serve with some plain basmati rice for a healthy dinner.
Hot Punjabi king prawn curry – to serve 4
FOR THE MARINADE:
- 600g raw king prawns, peeled and de-veined
- 6 tbsp full-fat natural yogurt
- 2 hot green chillies, finely sliced
FOR THE CURRY:
- 4 tbsp olive or sunflower oil
- ½ tsp cumin seeds
- 2 medium onions, finely chopped
- 1 tbsp finely chopped or crushed garlic
- 1 tsp turmeric
- 2-3 hot green chillies, finely sliced
- 2 tsp garam masala
- 2 medium tomatoes, roughly chopped
- ½ tsp chilli flakes
- 4 tsp finely chopped coriander leaves
Rinse and drain the prawns. Pat them dry and put into a ceramic bowl. Add the yogurt, chillies and ½ tsp salt. Mix well, cover and leave overnight in the fridge.
When ready to cook the curry, pour the oil into a wok, and put on a medium heat.
Spoon in the cumin seeds and brown for 10 seconds then add the onions and sauté for about 10 minutes, or until or until brown all over.
Add the garlic, reduce the heat to low, and fry for 2 minutes.
Mix in the turmeric and stir for 1 minute.
Add the green chillies, increase the heat to medium and stir for 1 minute.
Mix in 1½ tsp of the garam masalsa ands stir for 1 minute.
Add ¼ tsp salt, the tomatoes and chilli flakes and cook for 2 minutes.
Add 125ml of boiling water and stir to make a thick sauce. Simmer for 3 minutes, then add ¼ tsp salt.
Stir in the prawns and marinade and cook over a medium heat until just opaque and cooked through.
Sprinkle the rest of the garam masala over the top and stir. Fold in the chopped coriander to serve.
(Original recipe by Madhur Jaffrey in BBC Good Food Magazine, March 2013.)
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