Prawns in Tomato Cream Sauce
Delicious prawns cooked in a flavorful tomato cream sauce with aromatic spices, including fresh curry leaves. Serve with rice for a satisfying meal.
Equipment
- Wok or frying pan
- spoon
Ingredients
For the sauce:
- 1 tbsp tomato purée
- ¼ tsp salt
- ¼ tsp sugar
- 1 tsp garam masala
- ½ tsp ground roasted cumin seeds
- ¼ tsp chili powder or to taste
- 3 tbsp finely chopped coriander
- 1 fresh hot green chili finely chopped
- 1 tbsp lemon juice
- 200 ml 7 fl oz tinned coconut milk (stirred) or single cream
For the prawns:
- Vegetable oil
- 1 tsp black mustard seeds
- 3 garlic cloves peeled and finely chopped
- 10 –15 curry leaves fresh or dried
- 550 g 1¼ lb medium-sized raw, headless prawns (peeled, de-veined, and washed)
Instructions
To make the sauce:
- In a bowl, mix the tomato purée, salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice, and 1 tablespoon of water.
- Slowly add the coconut milk or cream, mixing as you go.
- Set the sauce aside.
To stir-fry the prawns:
- Peel and finely chop the garlic.
- Heat 3 tablespoons of oil in a wok or frying pan over medium-high heat.
- When hot, add the mustard seeds.
- As soon as the seeds begin to pop (this takes just a few seconds), add the garlic and curry leaves.
- Stir until the garlic turns medium brown.
- Add the prawns and stir-fry until they turn opaque most of the way through.
- Add the prepared sauce, turn the heat to medium, and heat the sauce through until it begins to simmer.
- By then, the prawns should be completely opaque and cooked through.
- Remove from the heat and serve immediately.
Video
Notes & Wine Advice
Serving Tip:
Serve with steamed rice or flatbreads for a complete meal. Garnish with extra coriander or a squeeze of lemon for added freshness.
Wine Advice:
Pair with a light white wine such as Chardonnay or Sauvignon Blanc to complement the creamy tomato sauce and spices.
Nutrition values
koolhydraten: 270 g | Eiwitten: 8 g | Vet: 25 g | Suiker: 2 g