15 minutes
Discover the essence of Indian flavors with this delectable prawn curry that promises minimal ingredients for maximum enjoyment.
1. Curry Infused Oil
Drizzle a little oil from the curry paste jar into a wok or large frying pan. Place over a gentle heat to warm the oil.
2. Sautéed Onions
Add the finely sliced onion into the pan. Let it sizzle on a low heat for about 4 minutes or until the onions are soft and translucent.
3. Aromatic Spice Blend
Stir in the curry paste to the softened onions, cooking for a few minutes more to allow the flavors to meld together.
4. Prawns in Tomato Bath
Introduce the prawns and the chopped tomatoes with garlic to the spice-coated onion mixture. Bring the contents to a simmer. If using raw prawns, continue to simmer until they are pink and cooked through.
5. Final Seasoning
Taste and adjust the seasoning according to your preference. Just before you're ready to serve, stir in the freshly chopped coriander for that burst of herbaceous freshness.
Always start with the freshest prawns you can find. If you're using frozen prawns, make sure they are thoroughly defrosted and patted dry to avoid excess water, which can dilute the flavors.
Indian cooking is all about precision in heat management. Cook the onions until they're golden brown, as they provide a sweet base for the prawns. Be careful not to overcook the prawns, as they can turn rubbery. They only need a few minutes on each side to become perfectly succulent.
Always taste your dish before serving and adjust the seasoning with salt or additional spices if necessary. The balance of flavors should be harmonious, with no one element overpowering the others.
Enhance the depth of flavor by marinating the prawns with a blend of spices such as turmeric, chili powder, and salt. Include a touch of acid, like lemon juice, to help tenderize and infuse the prawns. Let them marinate for at least 15-30 minutes, or even better, for an hour if time allows.
When preparing your aromatic base, toast whole spices like cumin seeds, mustard seeds, or cardamom pods in oil until they sputter and release their flavors. This simple step can significantly amplify the aroma and taste of your dish.
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