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Directions
Step 01
Heat the oil in a large sauté pan or wok, add the mustard seeds.
Step 02
When they start to pop, add the curry leaves.
Step 03
Fry for a minute to infuse the oil, then add Hanson’s Fried Onions & Hanson’s Garlic Ginger Paste.
Step 04
Cook over a low heat for 5 minutes, add the Hanson’s Red Chilli Paste, turmeric & coriander.
Step 05
Cook the spices for a minute or two.
Step 06
Add tomatoes, coconut cream & milk.
Step 07
Bring to the boil, simmer for 15 minutes.
Step 08
Add lemon juice, sugar & a pinch of salt.
Step 09
Add prawns just before serving, as they only take a few minutes to cook.
Step 010
Garnish with fresh coriander sprigs & serve.
Ingredients
- 600g Prawns (peeled)
- 3tbsp Cooking Oil
- ½ tsp Mustard Seeds
- 12 Curry Leaves
- 1 small bowl Hanson’s Fried Onions
- 1 tbsp Hanson’s Ginger-Garlic Paste
- Hanson’s Red Chilli Paste (as desired)
- ½ tsp Turmeric
- ½ tsp Ground Coriander
- 4 large Tomatoes (chopped)
- 200ml Coconut Cream
- 200ml Coconut Milk
- Lemon Juice
- 1tbsp Brown Sugar
