Categories: main, shrimp

Ingredients

• 1 kg. prawns, size 10/20 per kg.
• 5 tablespoons vegetable oil, divided
• 1 to 2 red chilies, seeds removed, finely chopped
• 1 tablespoon black mustard seeds
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons cumin seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon mild or hot curry powder
• 1 tablespoon dark brown sugar
• 1/4 cup fish stock
• 1 tablespoon lemon juice

Directions

1. Shell and devein prawns leaving the tail intact.

2. Place half the vegetable oil over high heat and when hot add half the prawns and stir fry few seconds till half cooked.  Remove to a plate.

3. Repeat with the rest of the prawns.  Cover prawns and keep hot.

4. Place mustard seeds in a bowl and cover with boiling water.  Leave10 minutes, drain.

5. Place a pan over heat and add the rest of the vegetable oil.  Add the chopped onion and fry on low heat till onion is tender, add few tablespoons water and simmer till water evaporates.

6. Add crushed garlic, mustard seeds, cumin seeds, turmeric and curry powder and fry stirring for a minute more.

7. Stir in sugar, fish stock, lemon juice and reduce heat.  Simmer over medium heat 1 minute or till sauce is thick.  (Recipe may be prepared to this stage few hours in advance, refrigerate prawns and sauce separately, reheat sauce before adding prawns).

8. Add prawns to the pan and cook the mixture for 1 minute or till prawns are cooked.

9. Serve hot with Basmati rice.

10. I serve this curry with 2 cups basmati rice washed and soaked for 30 minutes and cooked with 2½ cups boiling water, ⅓ cup sliced almonds, and ⅓ cup dark raisins.  

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