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July 

Kashmiri Prawn Curry

Chef Keshan Rambarun recommends this delectable Kashmiri Prawn Curry to prepare at home for family and friends.

INGREDIENTS
  • 20 tiger prawns cleaned and deveined
MASALA
  • 8-10 dried Kashmiri red chilli
  • 6 garlic cloves, finely chopped
  • 1 teaspoon whole peppercorns
  • 1 tablespoon whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon of tamarind past
  • 1 teaspoon of turmeric powder
  • 2 tablespoon coconut oil
  • 1 tablespoon finely minced ginger
  • ½ cup finely chopped onions
  • ½ cup finely chopped tomatoes
  • 8-10 curry leaves finely chopped
METHOD
  1. Start by cleaning and deveining prawns, then washing prawns once or twice in running water before adding to curry.
  2. Grind all ingredients mentioned under masala with coconut milk to a smooth paste and set aside.
  3. In a pan, heat coconut oil and add ginger and onion. Sauté onion until light golden brown and add tomatoes cooking for 5-7 minutes till they break down easily with back of a spoon.
  4. Add ground masala and salt to pan and bring it to a boil. Reduce flame and simmer masala for 10 -15 minutes till colour deepens slightly. Add prawns to curry sauce and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off flame.

The Table Bay Food and Beverage Manager, Marc Weber has selected a magnificent locally produced Riesling from Elgin as an ideal complement to Chef Keshan’s creation.