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.
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:
- Make sure the prawns are defrosted.
- Most of the time, the packaging may state that the prawns are cleaned & de-veined but some of them might still be uncleaned.
- De-vein & remove shells if found. Rinse & place into a bowl.
- To the cleaned prawns, add salt & cracked black pepper.
- Add in fish spice or seasoning.
- Add in cayenne pepper.
- Finally, add in ginger & garlic paste & lemon juice.
- Mix well until all the prawns are coated in the spices.
- Allow the prawns to marinate for 10 minutes.
- Peel & chop the onion.
- Rinse & slit the green chilies.
- Blend the tomatoes.
- 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.
- Spread the prawns out evenly & allow it to fry for 2 minutes.
- After 2 minutes, give it a quick stir & allow it to fry for a further 2 minutes.
- Once fried, the prawns should have changed in colour.
- Remove the fried prawns from the pot & set aside in a bowl.
- Using the same oil that the prawns had fried in, add in the onions, 2 slit green chilies & thyme.
- Thereafter, add in the star aniseed, cinnamon stick, bay leaf, cumin (jeera) seeds & fennel (soomph) seeds.
- Mix well & allow to sauté until the onions are translucent.
- 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.
- Mix well.
- Thereafter, add in the blended tomatoes, curry leaves & salt to taste.
- Mix well & pour in a little water.
- Cover with a lid & allow to cook for 10 minutes.
- After 10 minutes, the tomatoes should form a thick gravy. Give it a stir.
- Add in the fried prawns with a little water.
- Mix well.
- Cover with a lid & allow to cook for 5 minutes so that the prawns & the gravy can infuse flavours.
- After 5 minutes, give it a stir & turn off the heat.
- 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.
- This Durban Prawn Curry can be served with bread, roti, rice, savoury rice, hard porridge (kali/sagiti) or phutu.
