DURBAN PRAWN CURRY
This Indian Recipe Serves 2
Durban Prawn Curry is an Indian twist to seafood. The spiciness of this dish takes seafood to a whole new level.
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, chopped
- 4 jam tomatoes, chopped
- 2 teaspoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon dhania powder
- 2 teaspoons ginger & garlic paste
- 1 star aniseed
- 2 bay leaves
- cooking oil
- 2 teaspoons peri peri powder (optional)
- 1 teaspoon jeera (cumin) powder
- 1 teaspoon jeera (cumin) seeds
- ½ teaspoon mustard seeds (optional)
- 1 tablespoon Bombay Delite masala
- 1 tablepoon Kashmiri chilli powder
- ½ teaspoon turmeric powder
- salt to taste
- 1 sprig curry leaves
- 1 sprig thyme
- fresh dhania (coriander)
- 2 dried chillies
- 1 cinnamon stick
- 2 green chillies
- Rinse, devein & de-shell prawns.
- Marinate the cleaned prawns with the lemon juice, peri peri powder (optional – paprika or masala can alternatively be used), aromat (optional – salt may be used) & ginger & garlic paste.
- Mix well & set aside until ready to use.
- Chop green chillies & set aside.
- Chop onions & set aside.
- Chop tomatoes & set aside.
- In a medium pot, heat the oil.
- Add in the marinated prawns.
- Fry for about 2 minutes on each side until the prawns change colour.
- Once fried, remove the prawns from the pot & set aside in a bowl.
- Using the same oil that the prawns had fried in, add in the onions.
- Then add in the bay leaves, cinnamon stick, star aniseed, dried chillies & jeera (cumin) seeds.
- Thereafter, add in mustard seeds (optional) & thyme.
- Fry until onions are translucent, then add in the ground spices – turmeric powder, garam masala, jeera (cumin) powder, dhania powder & chilli powder.
- Fry spices for 2 minutes. Mix well & add water if necessary.
- Add in the curry leaves.
- Drop in the tomatoes.
- Mix well & allow to cook until tomatoes form a gravy.
- When tomatoes are transformed into a gravy, add in the fried prawns.
- Add salt to taste, mIx well & allow to cook for a further 4-5 minutes.
- Garnish with fresh dhania (coriander) & the chopped green chillies.
- This Durban Prawn Curry can be served with bread, roti, rice, savoury rice or phutu.