This month's, July Monthly Featured Dish/Ingredient Challenge theme at I Heart Cooking Clubs (IHCC) is Just For Kicks! : Spicy Dishes. I turned to Madhur Jaffrey's books for her curry recipes. It has been awhile since I last cook from her books.
This is a fairly easy curry to cook. Recipe calls an overnight marination of the prawns, but I've marinated them for about 4 to 5 hours. I've used 3 tablespoons of yoghurt instead of 6 tablespoons, as that was what I had left.
The sauce is first cooked to a fragrant thick sauce, then the marinated prawns are added in, stir and simmer until they are opaque and cooked through. Stir in the remaining garam masala and chopped coriander.
Hot Punjabi King Prawn Curry
(Curry Nation by Madhur Jaffrey)
for the marinade :
600gm (1lb 4oz) raw king prawns, peeled and de-veined
6 tablespoons yoghurt
2 hot green chillies, finely sliced
1/2 teaspoon salt
for the curry :
4 tablespoons olive or sunflower oil
1/2 teaspoon cumin seeds
2 medium onions, finely chopped
1 tablespoon finely chopped or crushed garlic
1 teaspoon turmeric
2-3 hot green chillies, finely sliced
2 teaspoons garam masala
1/2 teaspoon salt
2 medium tomatoes, roughly chopped
1/2 teaspoon chilli flakes
4 teaspoons finely chopped coriander leaves
Rinse and drain the prawns. Pat them dry and put into a non-reactive bowl. Add the yoghurt, chillies and salt. Mix well, cover and marinate overnight in the fridge.
When ready to cook the curry, pour the oil into a karhai, wok or heavy-based pan, about 23 centimetres (9 inches) in diameter, and set it over a medium heat. Spoon in the cumin seeds, swirl and brown for 10 seconds. Add the onions. Saute for about 10 minutes or until brown all over. Add the garlic, reduce the heat to low and stir and fry for two minutes. Mix in the turmeric and stir for one minute.
Now add the green chillies, increase the heat to medium and stir for one minute. Mix in 1-1/2 teaspoons of the garam masala and stir for one minute. Add half the salt, and all of the tomatoes and chilli flakes. Cook for two minutes, then add 120ml (4fl oz) of boiling water. Combine to make a thick sauce.
Simmer for three minutes, then add the remaining salt. Stir in the prawns and their marinade and cook over a medium heat until they are just opaque and cooked through.
Sprinkle the remaining garam masala over the top and stir.
Fold in the chopped coriander and serve.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Just For Kicks : Spicy Dishes
I'm linking this post with Cookbook Countdown #19 hosted by