King Prawn Curry

This is my dad’s recipe.  He’s been cooking this in his restaurants for over 30 years. 

We had a lot of fun cooking this together when I was last in the UK. 

As you can imagine, it didn't last long!!

(Dad's) King Prawn Curry

Serves: 5-6

Prep & Cooking Time: 1 hour

Ingredients:

400g (approx 15) king prawns (size 6-8), defrosted
2 medium onions, finely diced
5 tbsp cooking oil
2 large cloves garlic, crushed then chopped
½ tsp salt
2 bay leaves, washed
1 heaped tsp dhaniya powder (ground coriander)
½ tsp haldi powder (ground turmeric)
¼ tsp jeera powder (ground cumin)
¾ tsp chilli powder
¾ tsp paprika
handful fresh coriander, chopped
1 tomato, diced or 8 cherry tomatoes, halved
200ml water

Optional: 2-3 chopped green chillies (If you like it HOT!)

Pre-Preparation: Defrost the prawns in a covered bowl overnight in refrigerator or soak in cold water (approx 1-2 hours).

Preparation – Stage 1 – King Prawns

1. Once king prawns have defrosted, remove shell, chop the darkened tail end off and slice down the middle to halve length-ways.  

2. Remove the black intestinal vein running down the back of the prawn. 

3. Wash and leave prawns to soak in water while you prepare the curry.

Preparation – Stage 2 – Curry

1. Heat oil in pan.  Once oil is moderately heated, add garlic and bay leaves. Stir until golden (approx 1 minute).

2. Add onions and salt.  Stir well.  Cover pan and reduce heat to lowest flame/setting. Uncover, stir and then replace lid frequently.

3. After approx 20 minutes the onions will have reduced in size and become transparent.  Add the spices, stir well and cover.  Stir frequently and add the sweat from the lid to keep the onions moist.

  

 

4. After approx 10 minutes, squeeze the water out of the prawns and add to curry.  Stir well, ensuring each prawn has been coated in spices.  Cover.  Stir occasionally.  You’ll notice that the prawns will curl up and darken in colour.

5. After approx 15 minutes, add the water and increase heat.  Once the water has boiled, reduce heat to medium flame/setting.  Simmer with lid on, stirring occasionally.

6. After approx 5 minutes, add the chopped tomatoes and coriander (and chopped green chillies if you like it HOT!).  Cover and simmer for approx 5 minutes or until gravy is to your chosen consistency. Remove from heat.

Enjoy on a bed of rice/quinoa or with any type of bread!