RECIPE: Stir-fried prawns in an aromatic tomato cream sauce

Note: This recipe is absolutely delicious. Leave enough time to make it, but it’s worth every minute spent. -Claire


For the Sauce

  • 1 tbsp tomato purée
  • ¾ tsp salt
  • ¼ tsp sugar
  • 1 tsp garam masala
  • ½ tsp ground roasted cumin seeds
  • ¼ tsp chilli powder or to taste
  • 3 tbsp finely chopped green coriander
  • 1 fresh hot green chilli, finely chopped
  • 1 tbsp lemon juice
  • 200ml/7¼fl oz tinned coconut milk, well stirred, or single cream

For stir-frying the prawns

  • 3 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 3 garlic cloves, peeled and finely chopped
  • 10-15 curry leaves
  • 560g/1lb 3¾oz medium-sized prawns, uncooked, peeled, deveined and washed then patted dry

Preparation method

  • Put the tomato purée in a bowl.
  • Add the salt, sugar, garam masala, ground roasted cumin seeds, chilli powder, green coriander, green chilli, lemon juice, and 1 tbsp water. Mix well.
  • Slowly add the coconut milk or cream, mixing as you go. Set aside.
  • Stir-fry the prawns: put the oil in a wok or frying pan and set over highish heat.
  • When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and curry leaves.
  • Stir until the garlic turns medium brown and put in the prawns.
  • Stir until the prawns turn opaque most of the way through and put in the sauce.
  • Turn the heat to medium and just heat the sauce through until it begins to simmer. By then the prawns should be completely opaque and cooked through.
  • Turn off the heat.

via BBC – Food – Recipes : Stir-fried prawns in an aromatic tomato cream sauce.


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