Ingredients

Method

• 2 onions, finely chopped
• 2 green chillies
• 2 sprigs curry leaves
• 2 T butter
• 2 x 400 g cans diced tomatoes
• 1 t ground turmeric
• 1 t ground coriander
• 1 t ground cumin
• salt, to taste
• 2 t fish masala
• 2 t garlic-and-ginger paste
• 3 t garlic
• 4 T Worcestershire sauce
• 1½ T brown sugar
• 1 kg Woolworths freshly frozen uncooked shell-on large prawns, deveined and rinsed
• 1 handful fresh coriander, roughly chopped
• basmati rice, rotis or poppadoms, for serving

Method

Ingredients

1. Sauté the onions, chillies and curry leaves in the butter until the onions have softened.

2. Add the tomatoes, spices, garlic and ginger and braise until fragrant. Stir in the Worcestershire sauce, then add the sugar. Add the prawns and cook to your preference.

3. Garnish with coriander and serve hot with basmati rice, poppadoms or rotis.

Find more Eid recipes here. 

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom