With red chilies, the sauce has a nice red color and the taste is spicier. With green chilies (as shown on the picture), the dish has more flavor and you can taste the coconut cream better. It’s a matter of personal touch … This recipe is London’s famous Dishoom restaurant’s and they serve it with the green chilies. When Dishoom published their recipe book, the Prawn Indian Curry recipe was often advertised in the British Food Magazines.
Prawn Indian Curry
The sauce of this dish can be prepared ahead of time and kept 24 hours in the refrigerator until you are ready to do the final cooking.
- 6 medium hot red chilies (green are great too but less spicy)
- 55 ml vegetable oil
- 24 large prawns fresh or skinned and frozen
- 2 TBS mustard seeds
- A small handful of dried curry leaves. You’ll be lucky if you find fresh curry leaves. But as they have a less intense flavor, I suggest you use more.
- 300 g white onions sliced
- 1 TBS garlic paste (15g)
- 1 TBS ginger paste (15g)
- 1 TBS turmeric
- 25 g fresh root ginger peeled and cut into matchsticks
- 400 ml light coconut milk
- 250 ml coconut cream
- 300 g tomatoes, cut into small wedges
- freshly ground black pepper
- lime wedges
- Step 1 Cut the chili into 3 or 4 long strips. Remove the seeds and thinly slice the strips. Set aside. Peel the onions, thinly slice them, and set aside.
- Step 2 Place a wok or a large saucepan over medium heat. Add 20 ml oil and let it warm a little then fry the mustard seeds, let them crackle. Add the curry leaves, stir well then add the onions and sauté lightly for 10 to 15 minutes until soft but not golden. Add the garlic and ginger pastes, salt, pepper, turmeric, ginger and chilies and cook for 3 minutes. Pour in the coconut milk and cream and simmer for 5 minutes stirring occasionally. You can prepare this sauce 24 hours early. Keep it in the refrigerator until you are ready to do the final cooking.
- Step 3 Just before dinner, fry the curry leaves with the rest of the oil in a pan. Fry until the leaves are crispy (it should take about a minute) and place them on a paper towel to remove the oil. Pour the sauce in a large pan or in a wok and cook for 15 minutes, adjust the seasoning.
- Step 4 To prepare the tomatoes, cut them in quarters, remove the seeds and set aside.
- Step 5 Just before serving, add the tomatoes and the prawns, and cook 5 to 6 minutes stirring gently. The prawns are done when they turn pink. Put the preparation in a nice dish and place the curry leaves on top for decoration. It’s ready !