King Prawn Madras Recipes

KING PRAWN MADRAS

Steps:

• Put the Ghee (or oil) into a pan and add to a high heat. Once hot add the Cumin and Coriander seeds and stir for about 30 seconds until they start to crackle and pop.
• Add the chopped onions to the pan and reduce the heat to medium.
• While the onions are cooking, mix together the Ginger Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well.
• Add the King Prawns and chopped chillies into the pan and stir for a minute or so to turn the prawns pink.
• Finally, add the Onion Puree, Tomato Puree, Chopped Tomatoes and Chicken Stock to the pan and stir in well. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every 3-4 minutes. Have a taste of the sauce at this point and season with salt to taste if necessary.
• Add the Garam Masala and mix in well and cook for a further 2 minutes.
• Serve with Rice or Naan and Garnish with Coriander.

PRAWN MADRAS

Steps:

• Defrost the curry sauce overnight in the fridge. Pour into a large pan and bring to a simmer. Stir in the chopped tomatoes, cayenne pepper and garam masala. Simmer for 5-8 minutes until thickened.
• Add the prawns, sugar and lime juice, and simmer for 5 minutes or until the prawns are pink and cooked through.
• Divide between plates along with steamed rice, sprinkle with fresh coriander leaves and serve with naan, if you like.

PRAWN CURRY IN A HURRY

Steps:

• Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.