Khaya’s quick prawn curry
This curry takes no time at all to cook. Very fragrant and really delicious.
Ingredients
- 30 ml (2 tbsp) olive oil
- 2 whole cloves
- 15 ml (1 tbsp) ground cinnamon or 1 cinnamon stick
- 2 bay leaves
- 1 large onion, finely chopped
- 15 ml (1 tbsp) crushed ginger
- 15 ml (1 tbsp) crushed garlic
- 2 tomatoes, finely diced
- 15 ml (1 tbsp) curry powder
- 5 ml (1 tsp) salt
- 30 ml (2 tbsp) turmeric
- 15 ml (1 tbsp) chilli flakes
- 1 1/2 tbsp ground coriander
- 500 g prawn meat, defrosted
- 1/4 cup fresh coriander
- 250 ml (1 cup) coconut milk or water
- 4 cups cooked Spekko India Gate Classic Basmati Rice
Method
- Heat oil in a pan and add cloves, cinnamon and bay leaves .
- Then add chopped onions and sauté until golden brown.
- Add the ginger & garlic and sauté for a few more minutes until fragrant. Add the chopped tomatoes and curry powder and sauté for another 2 minutes.
- Add salt, turmeric powder, chili flakes and ground coriander. Lower heat and cook for 4-5 minutes.
- Add the prawn meat, coriander leaves and coconut milk or water. Heat through until simmering and serve immediately with hot with rice.
- If using water instead of the coconut milk, you can thicken the curry with a tablespoon of corn flour slaked in 2 tablespoons of water.
- Instead of the Basmati rice, use Spekko Royal Umbrella Jasmine Rice.
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From the Spekko kitchen