Chef Vikram Vij | Recipes

South Indian Prawn Curry

Recipe courtesy of chef Vikram Vij

Yield

Serves 6

Ingredients

- 36 to 42 prawns

- 1 teaspoon salt

- 1/2 cup ghee or cooking oil

- 1 tablespoon cumin seeds

- 3 cups finely chopped red onions

- 1 teaspoon turmeric

- 1 teaspoon cayenne pepper

- 1 teaspoon chopped jalapeno pepper

- 1 tablespoon fresh ginger, finely chopped

- 1/2 cup tamarind juice

- 1/2 cup chopped cilantro

- 1 cup coconut milk

Directions

1) Peel and devein prawns.

2) Heat ghee or oil in a large frying pan on medium to high heat for 1 minute.

3) Sprinkle in cumin seeds and allow them to sizzle for about 45 seconds.

4) Add onions and saute until golden brown.

5) Reduce heat to medium and add turmeric, salt and cayenne.

6) Saute for 1 minute, then add jalapeno pepper and ginger.

7) Saute for 1 more minute. Add tamarind juice and bring it to a boil.

8) Add prawns and stir gently for about 5 minutes or until prawns are orange-pink and firm, then add coconut milk and cook for three more minutes.

9) Stir in the cilantro and serve with basmati rice.

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