This recipe was always a fixture at my local curry inn, back many years ago in London. It is, however, an authentic Indian recipe, and comes from the Parsees, who fled Persia 1,300 years ago to settle in Gujarat. The sweet & sour gives it away.
Ingredients:
(For 4 servings)
450 gms peeled prawns
Ghee (or oil - not olive oil) for frying
2 medium onions, finely diced
3 medium tomatoes, finely diced
3 fat cloves garlic, minced
3-4 hot green chiles; Thai, or serrano
A few curry leaves (optional)
1/2 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp hot chile powder
2 tbsps raw cane sugar or dark brown sugar (I used "panela" or "papelón", as it's called here)
2 tbsps unsweetened tamarind paste
Water if needed
Salt to taste
1 tsp garam masala
1 tbsp chopped coriander leaf (cilantro) for garnish
Method:
Ingredients:
(For 4 servings)
450 gms peeled prawns
Ghee (or oil - not olive oil) for frying
2 medium onions, finely diced
3 medium tomatoes, finely diced
3 fat cloves garlic, minced
3-4 hot green chiles; Thai, or serrano
A few curry leaves (optional)
1/2 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp hot chile powder
2 tbsps raw cane sugar or dark brown sugar (I used "panela" or "papelón", as it's called here)
2 tbsps unsweetened tamarind paste
Water if needed
Salt to taste
1 tsp garam masala
1 tbsp chopped coriander leaf (cilantro) for garnish
Method:
- Heat the ghee/oil in a pan and, when hot, add the onions. Cook until just translucent.
- Now add the garlic, chiles and curry leaves. Stir fry for about 3 minutes.
- Add the turmeric, cumin,coriander and chile powder and stir for about 30 seconds. If the pan is too hot, add a splash of water.
- Add the chopped tomatoes, mix well and cook for about 10 minutes, until the tomatoes begin to fall apart. Add the salt and extra water if needed.
- Add the cane sugar, the tamarind and the garam masala. Cook through for another five minutes, then toss in the coriander leaf and serve.
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