Butter Prawn Curry
- Serves: 6
- Prep time: 50 mins
- 50g of veggie or light olive oil
- 2 medium sized onions
- 5 cloves garlic
- Brown mustard seeds
- Fenugreek seeds
- 5 cloves
- 5 cardamom pods
- 1 cinnamon stick
- 5 x kaffir lime leaves
- Butter curry mix
- 200ml red wine
- 400ml passata
- 300g coconut cream
- 150ml thickened cream
- 1.5 kg of raw prawns
- Coriander to garnish
- Salt to taste
- Brown (or raw) sugar to taste
- Naan or roti to serve on the side
Throw in some finely chopped onions with some veggie or light olive oil into a large frying pan to sauté – low to medium heat.
When translucent, throw in about 5 crushed cardamom pods, 5 cloves, half a teaspoon of brown mustard seeds, half a teaspoon of fenugreek seeds, 1 cinnamon stick and some crushed garlic. Stir until the smells start filling the kitchen.
Add the butter curry mix and stir fully in. For the butter curry mix, you can use a good pre-mixed curry powder such as Spice of India which is a good brand and readily available from supermarkets or you can make it from scratch mixing in each spice in the blend.
A few minutes later pour in about 400ml of tomato passata. Stir all the contents in the pan until dehydrated.
Then throw in a mix of red wine and water, then rehydrate again.
Put on low heat, add in about 300ml of coconut cream followed by 150ml of thickened cream. Stir in evenly and briskly until perfectly melded to avoid any curdling.
Cut each of the kaffir lime leaves into 4 or 5 long strands, and then gently stir all the strands into the curry.
Add brown sugar and salt to taste.
Finally, add in the raw prawns and cook on low heat for about 20-30 minutes until the prawns are cooked through but still juicy.
Adjust again for sugar and salt and stir fully in.
Serve on a bed of basmati rice, garnished with coriander, with some naan or roti on the side.