Indian Prawn Curry

By **Jubes** on August 05, 2012

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    1. 650 g peeled green prawns, deveined
    2. 2 garlic cloves, finely chopped
    3. 2 teaspoons grated fresh ginger
    4. salt and pepper
    5. 1 teaspoon ground turmeric
    6. 1 teaspoon garam masala
    7. 2 tablespoons vegetable oil
    8. 2 cups basmati rice
    9. 1 onion, thinly sliced
    10. 4 large ripe tomatoes, finely chopped
    11. 1/2 cup plain Greek yogurt
    12. 1/2 cup coriander leaves, chopped ( cilantro)


  1. Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
  2. Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
  3. Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
  4. Heat 1 tablespoon oil in a frypan over medium-high heat.
  5. Add prawns and fry for 2-3 minutes until lightly golden. Keep stirred. Removethe prawns and set aside.
  6. Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened.
  7. Stir in the tomato. Cover and simmer over medium heat for 5 minutes until tomato is softened.
  8. Return prawns to the pan. Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
  9. Season to taste, then serve with rice.