Classic prawn curry

I cannot remember the last time I had a lekker strong prawn curry.

I have been lissing for a strong crab curry since forever. The last time I ate crab curry was 20 odd years back. My mother says that if you believe in Ganesha you are not supposed to be eating crabs as crabs only come out during a full moon and somehow his associated with a full moon. I kind of lost her after she told me if I believe then I can’t so forgive for not having the end part to the story.

And yes I will now judge every single Indian that comes to temple and prays soo hard but goes home and cooks crab curry and then posts about it on facebook. I am going to slowly drive past your house on Sunday with my window down and stretch my neck to show you I am watching. Don’t think lockdown is going to stop me, I have a permit. I am coming for you. And whose says I am not holy because I don’t go to temple??? I follow the rules in your face rule breakers.

Anyway back to how this curry came about.

Seeing as we are in lockdown and although I am partially locked, I still have to go to work every morning and still have to scrub my epidermis within an inch of its life when I get home. You would think shopping in lockdown would be fun, far from it. There is ZERO stuff left to buy and seeing as we only eat halaal meat our meat options are limited sooo that means I have to dig deep in the deep freezer.

I came across this packet of prawns way way in the bottom, don’t ask me what the date was, I didn’t even look I was just grateful that there was something to cook, something that wouldn’t require me to defrost it because I had planned to buy meat at the store and rush home to cook only for there to be empty shelves everywhere I turned.

I thought the President said don’t panic buy, apparently I was not paying attention to the part where he said that he was joking and everyone should rush out and panic buy.

I came across this recipe in the second Durban cook book and it sounded mouth watering as I was reading through the ingredients, and another upside was that it used ingredients that I already had in the pantry.

The verdict, I loved loved absolutely loved this curry, my dad on the other hand, was blowing his nose and sticking his tongue out and drinking bottle after bottle of water as if it was so strong and then he mentioned something and it reminded me so much of Rags, he wanted to know if I put the entire forest in the curry or had I at least spared some trees, because my dad got the plate with all the curry leaves in.

I packed the left overs for my dad’s lunch but I told him I was giving him sliced cold meat. Boy were the lunch boys shocked when the opened up the tin and there was the curry.

The verdict, my dad suffered in silence, my dad’s white friend well he was another story all together. They had to put sugar ontop of the curry for him and he had to have 2 glasses of milk and a glass of coke zero to make the burn go away. My dad’s muslim buddy well he loved it, he didn’t even find it that strong. Eish I wish I could have been there for the sugar and milk scene.

Ingredients:

  • 3 x green chillies, thinly sliced.
  • 1 x tbsp. mustard seeds.
  • 4 x tbsp. olive oil.
  • 1 x onion, finely chopped.
  • 1 x sprig curry leaves.
  • 1 x tbsp. ginger garlic paste.
  • 3 x tbsp. seafood masala.
  • ½ x tsp turmeric powder.
  • 1 x tin crushed tomatoes.
  • 2 x tbsp. warm water.
  • Salt to taste.
  • 500g x prawns, cleaned.
  • Fresh dhania to garnish.

Method:

  • Heat oil in a pot.
  • Add the mustard seeds and allow to start popping.
  • Add the onion, chillies, curry leaves and salt.
  • Give it a good stir and allow the onions to sauté till they are soft and transparent.
  • Add the tomatoes, cover and cook till the tomatoes have released all their water.
  • Add the spices, ginger garlic paste and water.
  • Give it a good stir and allow the mixture to come to the boil.
  • Add the prawns, cover and cook for 10 minutes or until the prawns are cooked and the gravy has thickened and reduced.

Tell me what you think of this recipe