Indo-Fijian Prawn Curry

20 mins
Serves 2
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Directions

  1. 1Prepare the onion by slicing it.
  2. 2Prepare the onion by slicing it.
  3. 3Prepare the onion by slicing it.
  4. 4Crush garlic, ginger, and chilies using a blender, adding some water.
  5. 5Crush garlic, ginger, and chilies using a blender, adding some water.
  6. 6Crush garlic, ginger, and chilies using a blender, adding some water.
  7. 7Place a heavy pan on the stove at high heat. Add a big glug of olive oil.
  8. 8Place a heavy pan on the stove at high heat. Add a big glug of olive oil.
  9. 9Place a heavy pan on the stove at high heat. Add a big glug of olive oil.
  10. 10Add fenugreek, cumin, mustard, and fennel seeds to the hot oil.
  11. 11Add fenugreek, cumin, mustard, and fennel seeds to the hot oil.
  12. 12Add fenugreek, cumin, mustard, and fennel seeds to the hot oil.
  13. 13Add the curry leaves and stir well.
  14. 14Add the curry leaves and stir well.
  15. 15Add the curry leaves and stir well.
  16. 16Add the sliced onions and caramelize lightly.
  17. 17Add the sliced onions and caramelize lightly.
  18. 18Add the sliced onions and caramelize lightly.
  19. 19Add a can of whole peeled tomatoes and let it sizzle and break down for about two minutes.
  20. 20Add a can of whole peeled tomatoes and let it sizzle and break down for about two minutes.
  21. 21Add a can of whole peeled tomatoes and let it sizzle and break down for about two minutes.
  22. 22Add the prepared fresh spices mixture.
  23. 23Add the prepared fresh spices mixture.
  24. 24Add the prepared fresh spices mixture.
  25. 25Mix until well combined, then add a tablespoon of tamarind puree.
  26. 26Mix until well combined, then add a tablespoon of tamarind puree.
  27. 27Mix until well combined, then add a tablespoon of tamarind puree.
  28. 28Season with salt and sweetener, and add two tablespoons of Fiji curry powder.
  29. 29Season with salt and sweetener, and add two tablespoons of Fiji curry powder.
  30. 30Season with salt and sweetener, and add two tablespoons of Fiji curry powder.
  31. 31Mix well.
  32. 32Mix well.
  33. 33Mix well.
  34. 34Add a big glug of kara coconut milk.
  35. 35Add a big glug of kara coconut milk.
  36. 36Add a big glug of kara coconut milk.
  37. 37Add the prawns, stir quickly to incorporate, and cover for 10-15 minutes until prawns are cooked.
  38. 38Add the prawns, stir quickly to incorporate, and cover for 10-15 minutes until prawns are cooked.
  39. 39Add the prawns, stir quickly to incorporate, and cover for 10-15 minutes until prawns are cooked.
  40. 40Let the prawns sit in the sauce for about five minutes before serving.
  41. 41Let the prawns sit in the sauce for about five minutes before serving.
  42. 42Let the prawns sit in the sauce for about five minutes before serving.

Ingredients

  • 250 grams Australian tiger prawns
  • 250 grams Australian tiger prawns
  • 250 grams Australian tiger prawns
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 thumb-size piece ginger
  • 1 thumb-size piece ginger
  • 1 thumb-size piece ginger
  • 2 small red chilies
  • 2 small red chilies
  • 2 small red chilies
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon fennel seeds
  • 2 sprigs curry leaves
  • 2 sprigs curry leaves
  • 2 sprigs curry leaves
  • 1 can whole peeled tomatoes
  • 1 can whole peeled tomatoes
  • 1 can whole peeled tomatoes
  • 1 tablespoon tamarind puree
  • 1 tablespoon tamarind puree
  • 1 tablespoon tamarind puree
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon sweetener
  • 1 teaspoon sweetener
  • 1 teaspoon sweetener
  • 2 tablespoons Fiji curry powder
  • 2 tablespoons Fiji curry powder
  • 2 tablespoons Fiji curry powder
  • 200 ml kara coconut milk
  • 200 ml kara coconut milk
  • 200 ml kara coconut milk

Equipment

knifeblenderheavy panwooden spoon