Here’s a simple prawn curry from Kolkata – it’s ready in a snip! And just packed with spice and flavour. I had a great old time eating two helpings. I must say it’s one of the easiest curries you’re ever likely to come across. Give it a whirl.
500g King prawns (shelled, deveined, tails on)
1/4 cup vegetable oil
1/2 cup chopped onion
2 fresh green chilies (thinly sliced)
2 teaspoons paprika
1 teaspoon garam masala
1 teaspoon garlic (minced)
1/4 teaspoon turmeric powder
1/2 teaspoon cayenne pepper (optional)
1/2 cup single cream
2 tablespoon fresh coriander (chopped)
1 tablespoon lime juice
salt & pepper
Heat the oil in a large pan or wok over a medium heat. When hot add the onions for about 4 minutes until soft. Stir in the chilies, paprika, garam masala, garlic and turmeric.
Add the prawns and stir for 2-3 minutes till they turn pink. Pour over the cream, add the salt & pepper and the coriander. Bring this to a gentle boil and simmer for another 1 minute. Remove from heat, stir in the lime juice and serve.
Great with plenty of rice and a wedge of lime to tarten up the sauce.