This simple, home cooked prawn curry is made with some key spices - curry leaves, ginger, garlic, turmeric and red chilli. It's fiery, so if you want to douse it a little add a tin of coconut milk for a creamier curry.
- 900g medium prawns, peeled, deveined and cleaned
- 200ml chicken stock
- 1 large onion
- 1 tsp. each minced garlic, ginger and red chilli
- 10 curry leaves
- 1 tsp. ground coriander
- 1 tsp. garam masala
- 1 tsp. salt
- 1/2 tsp. turmeric
- 1 fresh tomato, peeled
- Freshly chopped coriander
- Black pepper to taste
Finely chop the onion. Dice the tomato. Heat oil in a large frying pan. Add the onion and fry until browned, soft and sweet, around 10 minutes. Add garlic, ginger, red chilli, curry leaves, ground coriander and turmeric. Fry until fragrant, 20-30 seconds.
Add the chicken stock, salt, tomato and black pepper. Stir, bring to a simmer and add the prawns. Simmer until pink and opaque. Remove the curry leaves, add the garam masala and coriander, stir and then serve immediately. Add extra salt and pepper as desired.