Real curry recipe this time
Got it from Tellis after all. Hidden under the cut just in case anyone else wants to try it. Don't be afraid of the word "prawn" - just think "shrimp". He also thinks cilantro is called coriander. Silly Brit.
Prawn Dopiaza
Serves four
3 onions, two finely diced, one cut into strips.
6 cardamon pods, cracked, or peeled if you can't crush them
500g tomatoes, roughly chopped
half a can coconut milk
A thumb sized piece of ginger, grated
Just over half a bulb of garlic, grated
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp garam masala
500g prawns (or shrimp)
juice of half a lemon
CorianderCilantro leaves (plenty!)
1. Finely chop two of the onions and fry on a low heat for 15 mins.
2. Add cardamoms and fry for 1 minute, then add the coriander and cumin powder and fry for a further 30 secs, stirring everything together.
3. Add the tomatoes and simmer for 10 minutes, then stir in the coconut milk. Simmer for a further 20 minutes, stirring occasionally. If it looks like getting too dry, add a splash of water.
4. Add the remaining onion and the prawns/shrimp and continue cooking until they turn pink throughout (that’s the prawns, not the onions…).
5. Add the lemon juice and coriander leaves (aka fresh cilantro) and serve immediately.
It really was good, I promise!
Prawn Dopiaza
Serves four
3 onions, two finely diced, one cut into strips.
6 cardamon pods, cracked, or peeled if you can't crush them
500g tomatoes, roughly chopped
half a can coconut milk
A thumb sized piece of ginger, grated
Just over half a bulb of garlic, grated
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp garam masala
500g prawns (or shrimp)
juice of half a lemon
CorianderCilantro leaves (plenty!)
1. Finely chop two of the onions and fry on a low heat for 15 mins.
2. Add cardamoms and fry for 1 minute, then add the coriander and cumin powder and fry for a further 30 secs, stirring everything together.
3. Add the tomatoes and simmer for 10 minutes, then stir in the coconut milk. Simmer for a further 20 minutes, stirring occasionally. If it looks like getting too dry, add a splash of water.
4. Add the remaining onion and the prawns/shrimp and continue cooking until they turn pink throughout (that’s the prawns, not the onions…).
5. Add the lemon juice and coriander leaves (aka fresh cilantro) and serve immediately.
It really was good, I promise!