Evie came over to our house to learn a bit about cooking curry. She did a fantastic job and cooked us this amazing prawn curry.
Ingredients – serves 4 people
- 1 Kg Shell on Raw King Prawns
- 1 Carrot diced
- 2 Large white onions diced
- 1 Stick Celery bruised
- 1 TBSP Grated Ginger
- 1 TBSP Grated Garlic
- 4 TBSP Curry powder
- 2 TBSP Garam Masalla
- 1 Cup pureed cooked lentils
- 1 Cup Pureed boiled onions
- 4 TBSP Cream
- 1 TBSP Butter
- Salt to taste
- 1 TBSP Methi leaves
- Chilli powder to taste
- 1 TBSP Sugar
- 4 TBSP Vegetable oil
Method
Remove the heads of the prawns and peel.
Put the heads and shells into a pan with the celery, half of the onion and the carrot.
Cover with water and bring up to the boil then simmer for one hour.
Strain the liquid and reduce by half.
Fry the rest of the onions in the oil over a hot burner until translucent. Add the ginger, garlic, curry powder and stir on high for a further 2 minutes.
Add the rest of the ingredients apart from the prawns and bring up to the boil.
Allow to reduce down until the sauce is quite thick then add the peeled prawns to poach through.
Serve with rice and garnish with fresh coriander.
Evie Tayler
