Butter Prawn/Shrimp Curry
Ingredients
- 12 large prawns or shrimp
- 1 tbsp cooking oil
- 2 tbsp butter
- 2 tbsp cream or less!
- Seasoning for prawns/shrimp
- 1 tbsp ground massala
- 1 tbsp ground coriander
- 1 tbsp ground dried chilies add as much as you like!
- 1/2 tsp salt
- Curry
- 1/2 cup onions cut 1/4 inch by 1/4 inch or chopped
- 1 tsp cumin seeds/ground cumin
- 1 tbsp ginger paste finely grated ginger is great
- 1 tbsp garlic paste finely grated garlic is great
- 1 tbsp ground coriander
- 1 cup cut tomatoes
- 1 red or green chilly or you can add this later as you adjust the spiciness
- 2 tbsp cashew nuts
- A pinch salt
- 1/2 cup water
Instructions
Initialize the prawns/shrimp
- Season the prawns for not more than 1 hour.
- Heat up the oil and add the prawns and cook for not more than 1 minute. We are not cooking but just giving some texture to the prawns.
- Take the prawns out, but do not wash the pan. Set the prawns aside.
Make curry
- Into the same pan, add onions and cumin.
- Add the salt to quicken the cooking.
- Add the rest of the ingredients to the pan once the onions turn slightly brown.
- Stir through and add the water.
- Bring it to boil, lower the heat to medium and cover until the tomatoes' skin comes off easily. About 10 to 15 minutes.
- Switch off the heat and let it cool for at least 10 minutes.
- Transfer all the ingredients of the curry into a blender and blend until smooth.
- Pass the curry through a sieve.
- Heat the pan up again and add butter, and once it melts, add the sieved curry.
- When the curry is boiling, adjust the taste with salt and ground chilly or fresh chillies.
- Add water if the curry is too thick.
- Add the prawns and once it boils again, boil it further for another minute or two (depending on the size of your prawn/shrimp)
- Scoop it up! And top with cream.
- Top with coriander/chilies/anything! and serve with roti, naan, rice etc.