OUR RECIPES

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Creamy Prawn Curry

INGREDIENTS

  • Serves 4

  • 1 tablespoons ghee or vegetable oil

  • 1 tablespoon of mustard seeds

  • 1 large onion, finely chopped

  • 1 tablespoon finely chopped fresh ginger

  • 1 tablespoon garlic, crushed

  • ¾ teaspoon garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¾ teaspoon chilli powder

  • Pinch of sugar

  • Salt and pepper to taste

  • 5 cardamom pods, toasted and seeds ground

  • 400 g large ripe juicy tomatoes, peeled and grated

  • 2 tablespoons tomato paste

  • ½ cup chicken stock

  • 8 curry leaves (optional)

  • 800g Vannamei Prawns

  • 1 cup fresh cream

  • 75 g cold butter, cut into small pieces

  • Fresh coriander, to garnish

  • METHOD:

  • Heat 2 tablespoons of ghee or oil in a saucepan, add the mustard seeds and fry for a few minutes so that they pop.

  • Add the onion, ginger and garlic and cook for a few minutes till fragrant.

  • Stir in the garam masala, cumin, and coriander and chilli powder – do not let the spices burn!

  • Add a little more ghee and cook for a few minutes.

  • Now add the sugar, salt, pepper, cardamom, tomatoes, tomato paste and chicken stock and curry leaves.

  • Bring to the boil and cook till the sauce has become fragrant.

  • Pour the sauce into a food processor and blend till smooth.

  • Return to the saucepan and add the cream and prawns, bring the sauce to a simmer, adjust the seasoning, cook simmering till the prawns change colour, and remove from the heat stir in the chopped butter a few pieces at a time.

  • Spoon the curry into a serving bowl, garnish with chopped coriander.

  • Serve with lots of steaming hot basmati rice.

  • © Jenny Morris