Here’s a beautiful prawn curry that I learnt how to make recently at an Indian cooking class here in Singapore. I cooked it to celebrate Diwali – the Indian festival of lights.
My husband described this recipe as Indian food cooked by Thai people – meaning the flavours are very fresh.
It’s quite spicy – so not one for my kids. Did you know Masala means mixture, and a masala should be spicy?
nkjain
Ingredients
300g of fresh prawns (cleaned, deveined, with the tail intact)
1 tomato, diced
3 dried chillis, soaked in hot water and pulsed
1 red capsicum, diced
2 red ontions, diced
3 slices ginges, chopped
2 1/2 tsp cumin
1/2 tespoon fenugreek seeds
3 cardamon pods, crushed
1 tsp turmeric
2 tsp ground fennel
2 tab fresh mint, chopped
Method
Heat oil in a pan, fry onions and gingers for 3 minutes.
Add fenugreek, dried chilli paste and cardamons, fry 2 minutes.
Add tumeric, cumin and feenel powder, plus 1/4 cup of water and stir well.
Add 1/2 tsp salt, plus the tomatoes and capsicum, cover and cook for 3 minutes.
Add peeled prawns and cook for around 3 minutes.
Sprinkle over the mint and serve with some just wilted baby spinach.
Mangia bene, Vive bene - Eat well, Live well 
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