Prawn and Pepper Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the curry paste
- 1.333 cups Shredded coconut
- 2 dried, red chili peppers (chopped)
- 4 tsps Coriander
- 1 ½ tsps Cumin
- ½ tsp ground Turmeric
- 2 tsps freshly grated ginger
- 4 cloves garlic cloves (crushed)
- 1 tsp black peppercorns
- water (if needed)
- For the curry
- 4 Tbsps vegetable oil
- 2 onions (sliced)
- 1 orange Bell pepper (seeds removed, sliced)
- 2 tsps paprika
- 3 green chili peppers (seeds removed, chopped)
- ⅜ cup Coconut milk
- 2 ⅔ cups shrimp (peeled and deveined)
- 1 Tbsp Tamarind (finely chopped)
- salt
- To garnish
- Nigella seeds
- 4 slices Limes
- cilantro
Preparation steps
1.
For the curry paste: place all the ingredients into a food processor and blend well, adding water if needed to make a thick paste.
2.
Heat the oil in a large frying pan and gently cook the onions and pepper until golden. Remove the peppers and set aside.
3.
Add the curry paste and paprika to the pan and cook, stirring, for 2 minutes.
4.
Stir in the chillies and cook for 1-2 minutes. Add enough water to thin the mixture to a sauce consistency.
5.
Add the coconut milk and prawns and simmer for 5 minutes.
6.
Add the tamarind pulp, then season to taste with salt and cook for a further 2 minutes.
7.
Spoon into warm serving bowls and sprinkle with Garnish with lime slices, coriander and the reserved pepper slices.
