PRAWN CURRY

An easy, creamy prawn curry served with roti. Everyone will come back for seconds. Save time by preparing the chili paste the day before. [caption id="attachment_843" align="aligncenter" width="475"]Delicious and easy prawn curry. Delicious and easy prawn curry.[/caption] PRAWN CURRY SERVED WITH DHAI / YOGHURT SAUCE Ingredients: 750g prawns 1 large onion, liquidised 2 medium onions, chopped fine 2 tablespoons chili paste (**see footnote) 3 bay leaves ½ tin coconut milk 4 cardamoms, crushed Salt to taste Oil for frying Method: Wash and dry the prawns in a kitchen towel. Set aside. Heat the oil in a saucepan. Add bay leaves, cardamom and fry for a few minutes. Add sliced onions and fry till golden brown. Then add the liquidized onion paste and the chili paste. Fry for several minutes adding little water, as necessary, to prevent the masala from burning. Add the prawns. Stir thoroughly and then add the coconut milk. Keep simmering in medium heat till the gravy reduces to a half. Add salt to taste. Serve hot with rice or roti. **Chili paste Ingredients: 1 level teaspoon of chili powder 3 garlic cloves crushed 5 Red chilies chopped 3 Tablespoons of ground ginger 2 Pinches of salt 5 Tablespoons of extra virgin olive oil 1 Level teaspoon of sugar (can be omitted if preferred) Method: Heat oil to medium hot and add chili powder and garlic. Cook for 2 minutes and then add all other ingredients. Cook until soft. Decant into a blender and blend into a course paste. Leave to cool and eat. Refrigerate and consume within 7 days. [caption id="attachment_844" align="aligncenter" width="475"]Serve with curry or breyani Serve with curry or breyani[/caption] DHAI / YOGHURT SAUCE 250m natural yoghurt 1 clove garlic, crushed 2-3 green chillies, chopped 1 tablespoon dhanya, chopped Pinch salt Mix all the ingredients together. Pour into a serving dish and serve with curries, breyani, kebabs, etc...

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