(serves 4)
1 tbsp olive oil
3 tbsps butter
3 cloves garlic, minced
2 tsps ground cumin
1 white onion, minced
1 can plum tomatoes, squeezed by hand over skillet
1 tsp sea salt
3 red chillies, deseeded and chopped
1 tsp ground turmeric
1 tsp red chilli powder
1 tsp garam masala
1 can coconut milk
2 pounds raw prawns, shelled
handful fresh coriander, roughly chopped
In a large skillet, melt the butter with the oil and then add the garlic, cumin and onion and saute until soft. Squeeze the tomatoes to crush them, and add all the juice. Add the salt, chillies (wash your hands before you rub your eyes! I didn’t), turmeric, chilli powder and garam masala and cook down until tomatoes are thick. Add the coconut milk and blend well. At this point you can put the sauce aside and get on with your other dishes. Then five minutes or so before you want to eat, heat the sauce again till bubbling and add the shrimps. Cook until they turn thoroughly pink, then stop the heat and serve with rice.
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June 21st, 2010 at 7:47 am