Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 27, 2012

SPICY PRAWN / LOBSTER CURRY

Serves 6   Preparation Time 1 hour Ingredients 500 grams cleaned and de-veined prawns 1 teaspoon cumin seeds 2 green chillies […]
Serves 6   Preparation Time 1 hour
Ingredients
500 grams cleaned and de-veined prawns
1 teaspoon cumin seeds
2 green chillies slit lengthwise
1 teaspoon ginger and garlic paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
2 teaspoon chillie powder
2 tablespoons coconut paste / coconut milk
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the onions and fry till golden brown. Add the prawns and stir fry for a few minutes till they change colour. Now add all the other ingredients and a little water and stir well. Simmer on low heat till the prawns are cooked and the gravy is thick. Serve with rice, chapattis or bread.
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Article written by Bridget White-Kumar
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