The story behind this curry.
This is an amended recipe as I started with the fish curry recipe that Pam from Pam’s Kitchen and Deli showed us but it sort of morphed into my own version as I am not a keen fish eater. As a result I decided to replace the fish with prawns. We could also not source the exact same ingredients that Pam used in her awesome dish but I think we did quite well with what we could find and what we had in stock.
2 large onions
2 curry leaves
2 habanero chilies
1/2 tsp mustard seeds
4 or more cloves garlic
3 tsp eleven mix masala
1/4 tsp turmeric powder
2 tsp crushed ginger and garlic
2 cans of diced tomatoes
salt to taste
1 tsp sugar
4 baby brinjals sliced in half
800g of cleaned prawn meat
- Heat the oil and fry the mustard seeds, allow to pop. Add other ingredients in section one and fry until onions are golden brown.
- Add ingredients from section 2 and allow to cook for one minute
- Add tomotato, salt and sugar. cook for a further 20 minutes until oil comes to the surface.
- Add brinjal and prawns and simmer for 20 minutes.
I have to say again, if I did not attend Pam’s awesome Indian cooking evening this recipe would not have come into existence at all!
It was an awesome meal that we enjoyed with friends and on the menu aside from prawn curry was an amazing butter chicken cooked by my friend served with fresh naan, poppadum’s and rice. Definitely a meal I will cook again and easy to do!