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Ingredients
Serves 1
- 1Lb frozen prawns
- 1 Cup of Curry Massalla Gravy as above.
- Quarter of an onion finely chopped.
- 2 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 6 Finely Chopped Habanero/Scotch Bonnet Chillies
- 4 Cloves Crushed Garlic
- 1 inch Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 teaspoon Garam Massalla
- 1 Whole Lemon
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Method
| Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the Prawns and stir fry for 2 minutes. Add half the Massalla Gravy and the juice of the lemon and simmer for 5 minutes, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and the juice of the remaining lemon and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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