How to make prawn curry:
Hello and welcome to Videojug.
We're at London's mission starred Indian restaurant, Tamarind.
Head chef, Alfred Prassad is going to show us how to make the perfect spicy prawn curry.
Step 1: To serve four you will need:
600 g of prawns. 2 medium onions,
4 medium tomatoes, 4 Tbsp of vegetable oil,
2 cinnamon sticks, 4 cardamom pods,
4 cloves, 2 green chilies,
2 Tbsp of garlic and ginger paste, salt,
half a tsp turmeric powder, 1 tsp red chili powder,
1 tsp coriander powder, 1 Tbsp cumin powder,
half a tsp garam masala powder, 1 Tbsp tomato paste,
small bunch of coriander leaves.
Here's that list again:
You will also need the following utensils: a sharp knife,
tablespoon, teaspoon,
large non stick pan, cup,
large spoon,
Step 2: Prawns
If your prawns still have their shells on, remove them like this:
First, pull off the head.
Then, rinse the prawn in water.
Remove the shell from the middle part of the prawn.
Hold the exposed top end and pull the tail to remove the rest of the shell.
Then, use a sharp knife to make a shallow slit down the middle of the curved back and
pull out the dark colored vein.
You can use your fingers or a cocktail stick to do this.
Rinse the prawn again.
HANDY HINT: good prawns should be a bluish green color once peeled.
Step 3: Chop
Peel and finely dice two onions.
Then, four tomatoes.
Then, chop two green chilies.
HANDY HINT: dip your fingers in oil before you do this to stop chili juices from stinging
your fingers.
Step 4: Start Frying
Put a large, non-stick frying pan over on medium heat.
Add three tablespoons of vegetable oil, 2 sticks of cinnamon, 4 cardamom pods, and 4
cloves.
Fry for about 30 seconds, stirring continually.
Step 5: Onions and Chilies
Add the 2 chopped onions and 2 green chilies to the pan and fry for about 5 minutes or
until the onions are a light golden brown.
Stir frequently to stop the onions burning.
Step 6: Ginger and Garlic
Now, add 2 Tablespoons of ginger and garlic paste.
Stir well for a couple of minutes.
Step 7: Spices
Add half a teaspoon of turmeric, 1 teaspoon of red chili powder, 1 teaspoon of coriander
powder, and 1 teaspoon of garam masala.
Then, fry for 5 minutes over low heat, stir occasionally.
Step 8: Tomatoes
Add the finely chopped tomatoes, followed by one Tablespoon of cumin powder.
Then stir.
Add one Tablespoon of tomato paste and stir it in.
Add a cup of water and keep stirring until the water is absorbed.
Turn the heat down, put the lid on, and leave to simmer for about 10-15 minutes or until
the oil separates from the dish and rises to the top.
Step 9: Add the Prawns
Turn the heat back up to high and add the prawns to the pan.
Then, stir in 2 generous pinches of salt.
Step 10: Water
Add approximately 200 ml of warm water to the pan.
Then, put the lid on and bring the heat down.
Leave for about 10 minutes or until the prawns are cooked.
The prawns are done when they turn pink and opaque.
When they are ready turn the heat off.
Step 11: Garnish
Finely chop the coriander and leave a couple of good leaves to garnish.
Now, stir in the coriander to finish the dish.
Lay the coriander leaves onto the curry and serve.