Saucy Prawn Curry

Ingredients

• 20 ml olive oil (divided into two additions)
• 2 onions (sliced)
• 5 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 2 tomatoes (chopped)
• 1 green chilli
• 2 chopped tomato tins (use 1 tin for less sauce)
• 1 tsp salt (plus more to taste)
• 1 tsp black pepper
• 1 tbsp turmeric
• 1 tbsp chilli flakes (plus 1 tsp extra to taste)
• 1 tbsp paprika (plus 1 tsp extra to taste)
• 1 tsp garam masala (plus 1 tsp extra to taste)
• 1 tsp mixed herbs
• 2 tbsp natural yogurt
• 1 kg prawns (washed and dried)

Steps

1. 1

   Heat 20ml of olive oil in a pot over high heat. Add the sliced onions and cook for 1-2 minutes.

2. 2

   Add the minced garlic and ginger to the onions and mix well. Incorporate the chopped tomatoes and green chilli, then cook on medium-low heat for a few minutes.

3. 3

   Lower the heat to prevent burning and stir in the salt, black pepper, turmeric, 1 tbsp chilli flakes, 1 tbsp paprika, 1 tsp garam masala, and mixed herbs.

4. 4

   Blend the canned tomatoes and add them to the pot. Simmer on low heat for 3-5 minutes.

5. 5

   Taste the sauce and adjust seasoning by adding extra salt, garam masala, chilli flakes, and paprika as desired.

6. 6

   Add an additional 20ml of olive oil and increase heat to high for 2 minutes until the oil rises to the surface of the sauce.

7. 7

   Stir in the natural yogurt, then reduce heat to low. Add the washed and dried prawns and cook for 10 minutes.

8. 8

   Once the prawns are cooked through, remove from heat and serve immediately with boiled rice.

Notes

The key to this curry is ensuring the oil separates and rises to the surface during the high-heat step, which helps develop the depth of the masala.

Nutrition per serving

• main
• curry
• seafood
• comfort food
• gluten-free
• stovetop