Prawn curry

A good, spicy prawn curry is one of the most delicious and prized Indian dishes. Due to the hefty price of prawns, it is often reserved for special occasions. I made this as a pre birthday celebratory dinner for my hubby.

The key is to use raw prawns so that it can be cooked with the spices so that flavours meld together beautifully. Also be very careful not to overcook the prawns they will most certainly turn rubbery, it is a very delicate meat and the taste will be destroyed.

This recipe is a must try for your next family celebration, it’s one that will surely impress.

Let’s get cooking…

First up prep your prawns, if you need to peel and devein them I often find the easiest way is to use a pair of kitchen scissors. Insert the blade in between the head and shell and cut straight down towards the tail. This will open up shell and just expose the vein so that it can be easily removed and the shell will peel away.

Marinate the prawns and allow it sit for a few minutes while you start to braise the tomato chutney. Once the chutney is cooking away melt the butter in a separate pan over a medium-hot flame. Thrown in the prawns and allow them to turn slightly pink then turn over and cook on the other side.

The tomato chutney should be at a stage now where you can add in the prawns and any pan juices. Stir and allow it cook together for 5 minutes. You want to prawns to be well coated in the tomatoey gravy. Finally garnish with chopped coriander leaves and serve with fluffy rice or paper thin rotis.