I work in ...

Continue

Content is being adapted
based on your type of business

+

For the spice paste

  • Red Chilliesfinely chopped 5 g
  • Curry leaves 15 g
  • Ground cumin 10 g
  • Turmeric 5 g
  • Chilli powder 10 g
  • Ground coriander 10 g
  • Chilli flakes 2 g

For the Curry Base

  • Rapeseed oil 50 ml
  • Mustard seeds 5 g
  • Cloves 5 g
  • Black cardamon 5 g
  • Green cardamon 5 g
  • Onionsdiced 250 g
  • Garlic 25 g
  • Ginger 15 g
  • Water 100 ml
  • Tomatoesdiced 250 g
  • Raw prawns 850 g
  • Light coconut milk 500 ml
  • Tamarind 50 g

To Garnish

  • Rapeseed oil 25 ml
  • Mustard seeds 5 g
  • Curry leaves 20 g
  1. For the spice paste

    • Heat the spices except the mustard seeds, cloves and cardamon in a dry pan and grind them to a fine powder.
  2. For the Curry Base

    • Heat the oil in a suitable pan and add the spices until they start to crackle.
    • Add the onions and cook until golden brown.
    • Then add the ginger and garlic and water, simmer for 3-4 min. until the water has evaporated.
    • Add the chopped tomatoes and the fresh prawns and stir until all the prawns have been covered with the sauce.
    • Add the coconut milk and simmer for 7-8 min. being careful not to overcook the prawns.
    • Then add the concentrated tamarind, season to taste and serve.
  3. To Garnish

    • Heat the remaining oil and fry the mustard seeds and curry leaves then use to garnish the curry.
+

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!
Create account