South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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Lamb Kebabs
Chutney
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Lamb Kebabs
Chutney
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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Easy One-Pot Dish

I hope you’re all having a great weekend! I had a lovely morning with my friend Michelle, she took me out for a pre-birthday breakfast at my favourite place called Harpers and what a delicious one it was. It’s always nice to have a break catching up with girlfriends, sometimes I get so caught up with being busy I forget what it’s like to relax and have a meaningful chat with friends. This past week I met my friend Donna and today it was Michelle so I’ve had my fix for the next few days. My birthday is in a few days and I’m too scared to even mention my age anymore. After that lazy morning this Spicy Lemon Garlic Fish is the perfect quick and easy dinner.

This world of blogging can be very daunting somedays and I have been a little stressed the past few days as I just couldn’t get the technical side of things right. So you can imagine breakfast with my friend was a welcome relief.

I also have a darling blogging buddy Sonila Cami who runs the blog called Mediterranean Latin Love Affair . She is so kind and helpful through this journey and always encourages and motivate me to do better. I am slowly connecting with more people in the blogging world and it feels great to know that I am not alone in my struggles to get things right. The world is full of amazing people and I am so grateful to have them in my life.

Sometimes we have a goal in mind but don’t always look at the bigger picture. It’s what I often do, jump into things without really analysing it enough. Like what I did with my blog, I jumped in and I thought it would be a walk in the park but was I in for a surprise. It is hard work and it takes constant learning, I am learning something new every single day or should I say every hour of every day. It’s not as easy as clicking a pic and typing a recipe.

Just a little word of advice, go live your dream but just be a little more prepared than I was, you will enjoy it so much more. Now that I’ve got all that off my chest let me get on with sharing my Spicy Lemon Garlic Fish recipe.

Fish can be a delicious protein but it has to be perfectly cooked. Also ensure that your pan is heated before you cook your fish or it will stick. I did not use a non-stick fan but my fish was still intact. It also only requires a few minutes on the heat so keep an eye on it.

Please do try my other fish recipes, just click on the link below:

https://itsallaboutthekitchen.co.za/recipe/moroccan-fish-skewers-with-saffron/

https://itsallaboutthekitchen.co.za/recipe/spicy-hake-fishcakes/

https://itsallaboutthekitchen.co.za/recipe/fish-biryani-basmati-rice/

https://itsallaboutthekitchen.co.za/recipe/thai-style-salmon-fishcakes/

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Spicy Lemon Garlic Fish
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Instructions
  1. Marinate fish with cumin, chilli powder, garlic, lemon juice and zest. Season with salt and pepper and refrigerate for half an hour
  2. Heat the olive oil on medium/high heat and sear fish on both sides, about a minute per side. Set aside
  3. In the same oil saute the green pepper together with the chilli and garlic. When the pepper is almost cooked, add the tomatoes and cook until it starts to burst
  4. Return the fish to the pan until it's cooked. Season with more salt if required. I cooked the fish for about 3 minutes on each side. However, time will vary depending on thickness of the fish
  5. Squeeze the juice of 1 lemon over the fish and remove from heat.
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I have fond memories of this dish growing up, Yellow Potato Curry with Cumin. You must wonder why the name Yellow Potato, well that name comes from the addition of turmeric that turns the potato into a beautiful hue of yellow.

My mum often made us sandwiches topped with this curry and a spread of grated mango pickle/atchar on top. It was the most delicious thing ever. I didn’t think my sandwiches were anything to rave about when I was at school. However, I had a friend that thought I had the most scrumptious food in my lunchbox and couldn’t wait for me to share my mum’s delicious sandwiches with her. Who would have thought sandwiches made with Yellow Potato Curry with Cumin would be such a hit.

Turmeric is a natural anti-inflammatory and has great health benefits, it’s why I love using turmeric in my cooking. The added bonus is that this dish is vegan and the addition of mint adds a new spin to the classic recipe. Mint may not always seem like the perfect herb to pair with potatoes but the flavour is amazing.

The best way to eat this dish is with freshly baked bread. Although my family prefers rice or roti. Do try it with some bread and let me know what you think, it may be an overload of carbs but it’s worth it. If you have some pickle/atchar in your cupboard even better, nothing beats the cumin potatoes with that hint of tanginess.

It’s not even suppertime and I’m already salivating. The best food is made with simple ingredients, it’s why I’m not into gourmet food, takes too much effort with way too many ingredients. I don’t have the time nor the patience for that. I will leave that to the experts. Well if you looking for a quick dinner then this is your recipe. You may also want to try some of my other great potato recipes.

https://itsallaboutthekitchen.co.za/recipe/old-fashioned-potato-salad/

https://itsallaboutthekitchen.co.za/recipe/indian-inspired-fried-potatoes/


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Yellow Potato Curry with Cumin
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Instructions
  1. Heat oil and add cumin seeds
  2. Once the cumin seeds start to burst add the onion, curry leaf and chillies
  3. When the onion is transluscent add the potatoes and turmeric. Season with salt
  4. Saute the potatoes for a minute. Add half cup of water and simmer on a low temperature until potatoes are soft and tender. During the cooking process you can add a little more water if it dries out before the potatoes are cooked
  5. Mix in the mint leaves and serve hot
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I know, you must think I’m crazy, making lamb stew in summer. My 10-year-old has been nagging me to make him Lamb Stew for a few weeks now. I’ve brushed off his request but today the weather was slightly cooler, a little overcast and looked as if it was going to rain. So I thought it was my chance to get that Lamb Stew out-of-the-way, I hope he won’t ask again until Winter arrives.

You should have seen that face light up when he got home from school. It makes it all worth it if my kids are happy. It’s also a good way to get them to eat their veggies, what’s more nutritious than a wholesome stew loaded with veggies.

If I had more time in the day I would make some freshly baked bread rolls to go with the stew. Nothing beats dunking some fresh bread into all that delicious sauce. I don’t have time so they will have to settle for store-bought bread rolls. I have a cousin who makes a super delicious lamb potjie and my kids think it’s the best thing ever. A potjie in the week will obviously not be a wise decision so I normally turn it into a stew. She did give me the recipe but I didn’t make it exactly like her potjie,  however, it still tastes absolutely yummy. You can’t beat the comfort you get from a good home-cooked stew.

I added carrots, baby marrows and potatoes to my stew but you can use any veggies of your choice. Please be careful when adding veggies to the stew, as some cook quicker than others.  It’s also best to let your stew simmer on low heat until you get melt-in-your-mouth lamb. Please do try it, if you want to wait until Winter that’s okay too.

 


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Easy Lamb Stew

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MAIN COURSES LAMB
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Instructions
  1. Heat oil on medium heat. Mix the flour into the lamb cubes and season with a little salt and some pepper. Brown meat and set aside

  2. In the same pot add onion, bay leaf and thyme, rosemary and chilli. Add a few drops more oil if required. Once onion is translucent add the garlic and sauté for a minute

  3. Add the chilli powder and fry for a minute. Add the lamb back to the pot and mix well.

  4. Add the tomatoes and cook until the sauce is nearly dry. Mix the stock cube in one cup of warm water and add to the lamb

  5. Cook for about 15 minutes until lamb is half-cooked. Add the carrots and potatoes. Simmer on low heat until the potatoes and carrots are tender. Add another half cup of water if required

  6. Add the baby marrows and cook until they are tender


Recipe Notes

If you the tomatoes are too acidic you can add a pinch of sugar to your stew


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My hubby cannot cook, he can barely fry an egg but he can make some amazing rustic salads…I have to admit his salads taste delicious. He made us this Baked Bean Salad, I think it’s his absolute favourite and he made it with such love I can’t help but share it. I don’t think his mum knew how to make many creative salads but she did make a mean baked bean salad so I think it’s where he got his tips from. Even my 9 year old enjoyed his dad’s salad. I am lucky in many ways, I have a husband that is truly a family man, I never had that before and I’m so blessed to have someone that really goes out of his way to take care of us. If someone tells you they have a perfect marriage then they need their heads checked, there is no such thing as a perfect marriage or a perfect human being, marriage is hard work and a work in progress. We work at ours every single day, there’s no denying that and the key is communication, respect and most of all trust. If it’s one thing I can say is that I trust my husband 100%,

So this recipe post is dedicated to my amazing but sometimes cranky husband, Mickesh whom I love to bits.

This is a simple salad and I know it was a salad at every braai during our childhood, I don’t remember loving it very much when I was younger but now it’s absolutely yummy and even more yum with some braai sausages.

I always have a few canned goods in my cupboard or should I say more than a few, I sometimes forget what I have and buy more so I probably end up with a whole lot of canned stuff that could last me a year, thankfully they have long expiry dates. Now that it’s summer in SA you will need loads of salad recipes so you can add this one to your list. I have a rather pedantic hubby so he’s even counted the number of mint leaves he used in the salad so here you have it, a very precise recipe.

 

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Baked Bean Salad
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Instructions
  1. In a large bowl mix together the baked beans, red onion, tomato, mint, coriander and green chilli
  2. Add the chilli sauce and the lemon juice. Mix well and season with salt. Refrigerate until ready to serve
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Doesn’t it feel great when you have a little pampering done, today was my day. I decided to colour my hair, do my nails, have some waxing done I feel like a million dollars. It’s amazing what a little bit of TLC can do for your spirits. Sometimes as moms we get so caught up with our families needs, that we forget to spoil ourselves a little. Normally I would first try to sort my dinner menu so my family don’t go starving but today I put myself first and that felt wonderful.

Try it sometime ladies,  if you having a bad day trying soaking in a bath with your favourite scented candles, your favourite book, have a pedi done or get your hair done. Put on your favourite lipstick and your favourite pair of shoes, I promise it’s all you need to lift your spirits.

Well seeing I used most of my morning pampering myself I had to try to make a very quick dinner, something that we can heat and eat. What better than palak paneer with yeast free naan bread, who said you couldn’t have a restaurant quality dish in an hour? I will post my recipe for yeast free naan bread very soon. This dish is healthy, it’s delicious and it’s super easy to prepare. A few of the health benefits is that it improves blood glucose levels, boosts bone health and it’s rich in potassium and iron. So here’s just a few reasons why you should eat more spinach.

I think my first choice is roti or naan bread with any Indian curry,  but I suppose rice works well too. Naan bread is easily accessible in most major grocery stores too so if you really crave some just pop into your local supermarket, you will be sure to find some.

I did not add cream to my dish although often I do so feel free to use it or totally omit it if you wish. As usual please use more or less chilli, according to your preference, as you all know I always prefer more. I did not fry my paneer like I usually do as I was trying to make a dish with minimal effort so if you have time you can brown your paneer in a little butter and then add it to your spinach. You can use store-bought paneer or if you can use my recipe for Spicy Paneer and omit the spices.

 

 

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Palak Paneer
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Prep Time 4
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Prep Time 4
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Instructions
  1. Blend the onion, chilli and ginger/garlic into a smooth paste and set aside
  2. Rinse spinach well and pour a kettle of boiling water over it until it wilts. Rinse immediately under cold water and use a stick blender and blend it until smooth
  3. Heat oil, add the cumin seeds and fry until it bursts. Add the onion mixture and saute until the onion is translucent. Add the chiil powder, ground cumin and turmeric. Fry for a minute. Add the yogurt and mix well
  4. Add the blended spinach, season with salt and cook until it heats through. Add the garam masala and paneer. If you using cream you can add it now. Serve hot with naan bread, roti or rice
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The name of this dish derives from the fact that it is cooked in an Indian wok, called Kadai and it’s cooked with tomatoes, onion and bell peppers. It is different to Paneer Makhani, I would say not as rich and creamy. There are two different variations to cooking Kadai Paneer, one is the dry version and the other with gravy. Paneer has become so popular and there are hundreds of recipes using paneer. I have posted a Spicy Paneer recipe previously. You can use the same recipe and just omit the herbs and spices.

I am excited to try other paneer dishes and if I do I will definitely share them with you.

 

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Kadai Paneer
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Instructions
  1. Blend the onion, chilli and ginger/garlic paste until smooth. Heat oil and add the onion mixture until onion is translucent.
  2. Add the chill powder, coriander powder, garam masala and turmeric. Fry for a few seconds.
  3. Add the pureed tomatoes and bell pepper. Season with salt and simmer until tomatoes are cooked
  4. Add the cream and heat through. Add fenugreek and paneer. Turn off heat and garnish with coriander. Serve with roti or naan bread
  5. Recipe adapted from https://vegecravings.com/kadai-paneer-gravy-recipe/
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Okra or lady-fingers as some people know it, is definitely not the nicest thing to prepare. It is a little slimy but I don’t think enough to make you go squeamish. Okra must be washed and wiped properly with some paper towels, then left to air dry for a short while. I usually cut them up and place them on some paper towel to dry out a bit.

Once cooked it is delicious, it has a crisp, nutty flavour,  provided that you cook it perfectly. Okra needs to be sautéed just until it’s cooked, if you overcook it then it can be mushy. The sliminess of the okra also disappears when cooked. My boys are definitely not ready to even try okra, maybe they will when they get older. Much like me, I only started enjoying food that was good for me much later in my life. Now I can empathise with my mum, for all the hell I gave her. She always says “it’s payback time” when my boys give me the hell I gave her.

We usually eat the sautéed okra with dhall, you can try my Dhall recipe to go with,  but you can have it as an accompaniment to a meat dish too. There are a few different ways to cook Okra, I haven’t been really adventurous with it because I never know if it will work for my fussy husband. This Sauteed Okra is guaranteed to be eaten so I’m sticking with this recipe for now. Okra is really healthy so no excuses for not eating more of it, it has potassium, vitamin B, vitamin C, folic acid and calcium and low in calories too. So here’s a few good reasons to be enjoying more Okra dishes. I hope I can soon find a way to get my boys to eat it too.

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Sauteed Okra/lady-fingers
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Instructions
  1. Wash the okra, wipe it properly with a paper towel. Cut it and place on a paper towel to air dry for 15 minutes
  2. Heat oil in a flat pan or pot, you need enough space to spread out the okra. Add the onion and fry until slightly brown.
  3. Add the chilli and garlic and fry for a minute.
  4. Add the turmeric and okra. Season with salt. Mix well and sauté on low heat. Do not cover the pan.
  5. After 10 minutes add the grated tomato. Mix gently and cook further until okra is soft and just a little caramelised.
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My mum definitely makes the best Fish Biryani, there is no doubt about that. I always found it challenging cooking this dish to perfection but I am getting there. I cooked my version of Fish Biryani with Basmati Rice. You must know from all my posts that I have a real fussy husband, everything has to be cooked like it is in a 5 star Indian restaurant.

I’m not sure if I will get that five stars from hubby, for this dish, but I do know it’s reaching my mum’s level of perfection. Indian cooking can be intimidating even for someone that cooks with spices often. Even I can mess up my cooking on my bad days, it’s all about getting the balance of flavours right.

Biryani is a dish that looks really complicated but it is not all that bad. With any Biryani it’s about showcasing the whole spices. It is the whole spices that’s the star of any Biryani recipe, therefore you have to go easy with the masala and chilli powder. It is rather difficult not to use masala in South African Indian Cooking, almost all of our dishes are cooked with masala. I did try to go easy with the masala in this recipe, although it may not seem like it from the quantities.

We never use frozen fish when cooking Fish Biryani, it’s always fresh fish straight from the fishmonger into our pots. This is what adds to the authenticity of a South African version of Fish Biryani with Basmati Rice. I do live far from the coast but we are lucky that we are able to source fresh line fish from our local stores.

I know a lot of people will cringe at the thought of adding boney fish to any dish but it’s exactly how it’s done here. The fish is cleaned and sliced but the bones are still intact so it can be a mission when trying to eat it, however there’s something about the boney fish that adds all the flavour to this special Biryani. If you love Biryani’s as much as we do you can try my vegetarian Biryani recipe, https://itsallaboutthekitchen.co.za/recipe/south-african-vegetable-biryani/

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Fish Breyani
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Cook Time 1 hour 30 minutes
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Cook Time 1 hour 30 minutes
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Instructions
  1. STEP 1 - Cook rice with the spices as stated in STEP 1, once it is half cooked, strain the rice. You can add a little egg yellow food colouring to the centre of the rice, cover with a lid and set aside. When you are ready to assemble the breyani fluff it up with a fork and the colour will spread to some of the rice grains.
  2. STEP 2 - Marinate your fish with all of the ingredients as stated in STEP 2, except the oil and refrigerate for half an hour. Heat the 1/4 cup oil and sear both sides of the fish, do not overcook and set aside. Do not discard the excess marinade as you will add this to the sauce.
  3. STEP 3 - The ingredients in STEP 3 is used to make the sauce that goes with the fish. In South Africa we call it a chutney. Fry one onion until golden brown and crisp, drain on a paper towel and set aside. Fry the second onion in the excess oil from the fish, add thyme, cinnamon stick, bay leaf, star aniseed, curry leaf and chilli Once the onion is translucent add ginger/garlic paste and fry for a minute Add the masala, hilli powder, cumin, turmeric, ground fennel seeds, ground cardamom and fry for a minuteAdd any excess marinade from the fish Add masala, cumin, tumeric and fennel. Mix well and add a few drops of water if required, to prevent scorching and fry for a minute Add tomatoes and chopped mint Season with salt Cover and simmer until tomatoes are cooked
  4. Add the tomatoes and the excess marinade from the fish. Season with salt and simmer on low heat for about 15-20 minutes until tomatoes are cooked.
  5. LAYERING - Spread half the chutney in a flat, thick based pot Assemble fish on top Layer half the rice on top of the fish. Place half the cubes of butter on the rice. Add half the chopped mint Repeat this process, ending with a final layer of rice. Sprinkle the fried onion over the rice and place the remaining cubes of butter on top. Pour over a cup of water and allow the biryani to simmer on the stovetop on the a very low setting for 40 minutes to an hour until the rice is tender and the liquid has reduced Place the cubes of butter on the final layer of rice Sprinkle the onion on top Pour in about a 1/4 cup of water and cook in the oven at 180 deg celcius for 1 hour. You may need a little bit of extra time if the breyani is still too moist
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This Spicy Prawn Curry is my hubby’s favourite dish! The more chilli the better, says he… never mind the kids! I have a cousin who lives in Perth, Australia and many years ago she gave me a little lesson on cooking prawn curry and I’ve never looked back. She is an amazing cook and I’ve learnt a few kitchen tips and tricks from her. Everytime I cook this dish I get loads of compliments and if it is my hubby’s favourite then that says a lot as he is one of my biggest critics, you would swear he was a gourmet chef in his past life.

Prawn curry is an easy curry to cook and actually doesn’t require as many spices as most other curries. This dish proves that simple can also be delicious. I have yet to taste a more delicious prawn curry.

This dish is cooked in one-pot and it’s the flavour from frying the prawns that adds to the yumminess of this curry. I have made it for guests a few times and they absolutely loved it. It goes really well with rice or roti and a definite crowd pleaser so next time you throwing a party and you want to wow your guests this is the dish to make. The trick to making a great Spicy Prawn Curry is not to overcook your prawns, you have to flash fry it, just a couple of minutes on each side or you will end up with prawns that feels like rubber. I also learnt from my cousin that you have to squeeze every drop of excess water from the prawns before cooking them, this also helps in keeping them soft and tender. It works for me. I also wash my prawns with some coarse salt before marinating them to get all the grimy bits off, a little extra care can do no harm.

Hope you enjoy this Spicy Prawn Curry as much as we do.

 

 

 


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Spicy Prawn Curry

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Cuisine Indian
MAIN COURSES SEAFOOD

Prep Time 1hour
Cook Time 40 minutes

Servings


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Cuisine Indian
MAIN COURSES SEAFOOD

Prep Time 1hour
Cook Time 40 minutes

Servings


Ingredients

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Instructions
  1. Marinate prawns with all of the ingredients in STEP 1 and refrigerate for half an hour.

  2. Heat the oil and flash fry the prawns in little batches and set aside. Be careful not to let the oil burn as you are going to use it to make the sauce.

  3. Once all the prawns are fried add another tablespoon or 2 of oil to the remaining oil, if needed. Fry onion unti slightly brown.

  4. Add garlic and saute for a minute, add curry leaf and chillies. Add chilli powder and cook for a minute.

  5. Add tomatoes , season with salt. Add sugar if required. Cover and simmer until sauce thickens and tomatoes are fully cooked.

  6. Add prawns to the sauce, bring to the boil and turn off heat. Garnish with coriander.


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