PRAWN CURRY
- 500 g prawns
- 2 onions
- 1 tablespoon jeera
- 1 tablespoon garum masala
- 1 star anise
- 5 cardamon pods
- 1 cinnamon stick
- 5 curry leaves
- 1 tin tomatoes
- dhania (coriander powder)
- 1 tablespoon garlic
- 1 teaspoon ginger
- ½ tin of coconut cream, optional
- 2 tablespoons chutney, optional
- salt to taste
Quick fry prawns in butter and oil and keep aside.
Fry onions in same pan.
Add spices and slowly fry before adding tomatoes.
Simmer until onions are soft.
Add garlic and ginger.
Add coconut cream and chutney.
Add salt to taste.
Add prawns back into sauce and heat up and serve with rice.
Recipe and photo: Delene Breytenbach
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