DURBAN PRAWN CURRY

 

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This Indian Recipe Serves 2

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Durban Prawn Curry is an Indian twist to seafood. The spiciness of this dish takes seafood to a whole new level.

I prefer this dish quite spicy but the heat levels can be adjusted according to your taste.

A South African Curry is altogether different from its Asian counterparts. Furthermore, a Durban curry, is not quite the same as a Cape Malay style curry. Durban curries are for the most part more sultry, conceivably, in light of the fact that they have advanced from transient Indian workers, & we likewise have the L.M. Mozambique Peri impacts sifting down the coast.

Prawn is a typical name for little amphibian shellfish with an exoskeleton & ten legs, some of which can be eaten.
The expression “prawn” is utilized especially in the United Kingdom, Ireland, & Commonwealth countries, for extensive swimming shellfish or shrimp, particularly those with commercial significance in the fishing industry.

 

Durban Prawn Curry Ingredients:

• 400 grams prawns
• 1 onion
• 3 tomatoes
• 1 bay leaf
• 1 star aniseed
• 3 tablespoons vegetable oil
• 1 teaspoon cumin (jeera) seeds
• ½ teaspoon fennel (soomph) seeds
• 4 green chilies
• 1 sprig thyme
• ¼ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander (dhania) powder
• ¼ teaspoon cardamom (elachi) powder
• 1 teaspoon cumin (jeera) powder
• salt to taste
• 1 cinnamon stick
• 1 tablespoon red chili flakes
• 2 tablespoons chili powder or masala
• fresh coriander (dhania) for garnishing

Marinade:

• ¼ teaspoon salt
• ½ teaspoon cracked black pepper
• 1 tablespoon fish spice or seasoning
• 1 tablespoon cayenne pepper
• 2 tablespoons lemon juice
• 1 tablespoon ginger & garlic paste

Method:

1. Make sure the prawns are defrosted.
2. 
3. Most of the time, the packaging may state that the prawns are cleaned & de-veined but some of them might still be uncleaned.
4. 
5. De-vein & remove shells if found. Rinse & place into a bowl.
6. 
7. To the cleaned prawns, add salt & cracked black pepper.
8. 
9. Add in fish spice or seasoning.
10. 
11. Add in cayenne pepper.
12. 
13. Finally, add in ginger & garlic paste & lemon juice.
14. 
15. Mix well until all the prawns are coated in the spices.
16. 
17. Allow the prawns to marinate for 10 minutes.
18. 
19. Peel & chop the onion.
20. 
21. Rinse & slit the green chilies.
22. 
23. Blend the tomatoes.
24. 
25. After 10 minutes of marinating the prawns, place a pot on medium-high heat & add in the vegetable oil. Thereafter, add in the marinated prawns.
26. 
27. Spread the prawns out evenly & allow it to fry for 2 minutes.
28. 
29. After 2 minutes, give it a quick stir & allow it to fry for a further 2 minutes.
30. 
31. Once fried, the prawns should have changed in colour.
32. 
33. Remove the fried prawns from the pot & set aside in a bowl.
34. 
35. Using the same oil that the prawns had fried in, add in the onions, 2 slit green chilies & thyme.
36. 
37. Thereafter, add in the star aniseed, cinnamon stick, bay leaf, cumin (jeera) seeds & fennel (soomph) seeds.
38. 
39. Mix well & allow to sauté until the onions are translucent.
40. 
41. Once the onions are translucent, add in turmeric powder, cumin (jeera) powder, garam masala, coriander (dhania) powder, cardamom (elachi) powder, chili powder or masala & red chili flakes.
42. 
43. Mix well.
44. 
45. Thereafter, add in the blended tomatoes, curry leaves & salt to taste.
46. 
47. Mix well & pour in a little water.
48. 
49. 
50. Cover with a lid & allow to cook for 10 minutes.
51. 
52. After 10 minutes, the tomatoes should form a thick gravy. Give it a stir.
53. 
54. Add in the fried prawns with a little water.
55. 
56. Mix well.
57. 
58. Cover with a lid & allow to cook for 5 minutes so that the prawns & the gravy can infuse flavours.
59. 
60. After 5 minutes, give it a stir & turn off the heat.
61. 
62. Plate & garnish with freshly chopped coriander (dhania). I also garnish it with the remaining 2 green chilies which I finely slice – this step is optional depending on your level of spiciness.
63. 
64. This Durban Prawn Curry can be served with bread, roti, rice, savoury rice, hard porridge (kali/sagiti) or phutu.
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66.