A delicious Indian prawn dish that will leave you wanting more.
Ingredients
- 2 tblsp vegetable oil
- 0.5 tsp fenugreek seeds
- 1 small red onion, finely chopped
- 1 green chilli, whole but pierced 2 or 3 times
- 1 x 4cm piece of fresh ginger, half peeled and julienned and half grated
- 3 small tomatoes, roughly chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp garam masala
- 0.25 tsp turmeric
- salt
- 400 g large raw prawns, shelled, deveined and rinsed
- 4 tblsp double cream
- juice of ½ lemon
- 1 tblsp roughly chopped fresh coriander leaves, to garnish
- naan bread, to serve
Method
- Heat the oil in a large non-stick saucepan over a medium heat.
- Add the fenugreek seeds and heat for about 30 seconds to release the aromatics.
- Add a little more oil to the fenugreek seeds and stir in the red onion, green chilli and the sliced ginger.
- Gently cook for about 5 minutes, until the onions are lightly golden and just softened.
- Place the tomatoes, garlic and the grated ginger into a food processor and blend to a fine purée.
- Stir this purée into the onions along with the ground cumin, ground coriander, garam masala and turmeric and season with a little salt.
- Cook over a medium-low heat for 8–10 minutes, stirring from time to time, until it thickens.
- Add the prawns and enough water to cover them by half.
- Increase the heat and bring to the boil, then reduce the heat and simmer gently for about 3 minutes, or until the prawns are cooked.
- The sauce should be light but not watery. Turn off the heat and stir in the cream.
- Add half the lemon juice and then taste the sauce, adjusting the seasoning and adding more lemon juice if necessary.
- Sprinkle over the chopped coriander and serve with naan bread.
