This rainy weather calls for a scrumptious curry…but not just any kind of curry; this weather calls for prawn curry!
Last weekend I did some catching up with family friends, Brett and Jess. It was a lovely sunny skies kind of day and rather warm in Toti, but when I drove up to Drummond the sun was still out but the air was rather chilly! It was perfect though for the lunch we had planned to have.
I brought some dessert, which happened to be some doughnuts, and Brett made a delicious prawn curry. Brett made it look rather effortless when he prepped the ingredients and started cooking it. Might I just add here, it’s those simple effortless meals that pack the best punch!
Brett’s prawn curry didn’t disappoint… I had two bowls, while Jess, Brett and my Dad had one…I think I had special treatment because they know how I can get if I want more food. It could have also been that they missed me… Either way, I was over the moon to have the ‘last’ bowls worth of curry. If there was more, I could have gone in for thirds, fourths and fifths… or until my belly exploded.
Here’s a definite crowd pleaser!
1 large onion, chopped
2 cloves garlic, finely chopped
1 and 1/2 centimeter cubed ginger, grated
1 tsp tumeric
1 1/2 – 2 tsp curry powder(Rajah hot curry powder)
few curry leaves
- Thaw prawns
- Dice onions and fry on a low heat for abt 10 minutes or until caramalised (fry in a bit of margarine/butter or oil)
- Add salt
- Add curry powder and tumeric
- Add garlic ginger curry leaves and dhania – stir well
- Don’t cook for long
- Add prawns and toss until properly coated
- Salt to taste
- Add cream
- Stir and bring to simmer until prawns start to curl
- Serve with rice