Prawn Curry

1. Wash and devein the prawns, then set them aside.
2. Heat ¾ tbsp oil in a pan and sauté onions until transparent.
3. Add ginger garlic paste, and sauté until cooked through.
4. Add tomatoes, turmeric, and salt, and sauté until tomatoes are cooked through.
5. Add red chilli powder, coriander powder, garam masala powder, and coconut.
6. Sauté over a high heat for 3-5 minutes, stirring constantly.
7. Cool and mix with ¾ cup water to smooth the gravy.
8. Add ¾ tbsp oil to another pan and heat on high.
9. Add cumin and garlic, and sauté until garlic is roasted lightly.
10. Add curry leaves and continue to sauté until they are crisp.
11. Add clean prawns from step 1 and fry them until the color changes.
    Note: This will take about 2 minutes.
12. Pour the other mixture and add water as needed. Continue cooking until the prawns are done.
    Note: You will see them spin up to the surface when cooked through. Be careful not to overcook them.
13. Garnish with coriander leaves and serve your prawn curry! 

This prawn curryis best served with naan, chapathi, biryani, roti, or any fragrant rice. Don’t have time to enjoy it right now? Have too many left overs? Pack it up in a Vaya Tyffyn steel lunch box and enjoy it just as hot and fresh as when you made it! 

Trivia

Prawns are used in cooking all over the world, due to their neutral taste, ready access, and wonderful health benefits.