from Sifo The Cooking Husband Vol. 2
My wife’s love for prawns has significantly influenced my own appreciation for them. Whenever the craving arises, we find ourselves at a particular restaurant in Durban renowned for its exquisite prawn curry. This recipe draws inspiration from that beloved dish. It boasts a delightful combination of spice and flavour, while also being simple to prepare. Give it a try and you’ll be pleasantly surprised!
SERVES 2
COOKING TIME 25 minutes
2 Tbsp canola oil
6 curry leaves
1 tsp cumin seeds
1 onion, finely chopped
2 Tbsp garlic and ginger paste
2 green chillies, halved lengthways (optional)
1 Tbsp curry powder
1 tsp ground turmeric
1 tsp garam masala
2 large tomatoes, grated
1 x 400ml can coconut milk
600g uncooked prawns, peeled and deveined (If using frozen prawns, it is essential to thaw them before cooking.)
Salt and pepper, to taste
Fresh coriander, to garnish
- In a large pan, heat the oil over medium heat. Add the curry leaves and cumin seeds, and sauté for about 30 seconds, until the seeds start to pop.
- Add the onion and sauté for 3–4 minutes, or until translucent.
- Stir in the garlic and ginger paste, and green chillies (if using). Sauté for 1–2 minutes, until fragrant.
- Add the curry powder, turmeric and garam masala, and cook for another minute, stirring frequently to prevent the spices from burning. Then, stir in the grated tomatoes.
- Pour in the coconut milk and bring the mixture to a gentle simmer over medium heat. Cook for 5–8 minutes, or until the sauce is thick and creamy.
- Add the prawns and cook for 3–4 minutes, until they turn pink and are cooked through. Taste the curry, and season with salt and pepper.
- Remove from the heat and garnish with fresh coriander. Serve hot with basmati rice, naan or roti.
Recipe extracted from Sifo The Cooking Husband Vol. 2, out now.
