Ingredients

Method

• 3 T olive oil
• 2 medium-sized onions, finely chopped
• 1 t yellow mustard seeds
• 1 t cumin seeds
• 500 g prawns, deveined
• 1 t ginger, crushed
• 1 t garlic, crushed
• 1/4 cup coriander, finely chopped
• 1/4 cup mint, finely chopped
• 3 t red masala
• 1 t garam masala (optional)
• 8 curry leaves
• 3 t chilli, finely chopped
• 6 - 8 ripe tomatoes, puréed
• 2 t sugar
• 1/2 cup cream (alternatively use plain yoghurt)
• Sea salt to taste
• Poppadoms, for serving
• Cucumber raita, for serving

Method

Ingredients

Heat the oil in a large saucepan and sauté the onion, mustard seeds and cumin for 1 minute.

Add the prawns, ginger, garlic, coriander and mint. Cook over a medium heat until the prawns turn opaque and pink.

Add the spices, curry leaves and chilli, and cook for 1 minute, stirring. Add the tomatoes and sugar and cook for 10 minutes over a low heat.

Add the cream or yoghurt, season with salt and simmer for a further 10 minutes

Serve hot with poppadoms and cucumber raita.

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