Prawn or Shrimp Curry (Fhinga Kari #1) recipe
information
This recipe is an adaptation of a recipe from the west wast of India, where large fresh prawns {shrimps) from the Indian Ocean are used. They are usually marinated in vinegar before being cooked; here we have suggested using cooked prawns or shrimps, more common in the West.
ingredients
fhinga Kari, a delicious prawn {shrimp) curry from the west coast of India.
50 ml (2 fl oz) 4 Tbs Vegetable oil
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
3 Garlic cloves, crushed
3 Onions, finely chopped
3 Green chillis, finely chopped
2 Tbs Ground coriander
2 tsp Turmeric
3 Tbs Wine vinegar
1 tsp Salt
1 kg (2 lb) Large cooked prawns or shrimps, shelled
450 ml (15 fl oz) 2 cups Hot coconut milk
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
3 Garlic cloves, crushed
3 Onions, finely chopped
3 Green chillis, finely chopped
2 Tbs Ground coriander
2 tsp Turmeric
3 Tbs Wine vinegar
1 tsp Salt
1 kg (2 lb) Large cooked prawns or shrimps, shelled
450 ml (15 fl oz) 2 cups Hot coconut milk
method
1. Heat the oil in a large saucepan. Add the ginger and garlic and fry for 1 minute, stirring constantly. Add the onions and fry until they are golden brown. Stir in the chillis and fry for 30 seconds. Stir in the coriander and turmeric, reduce the heat to moderately low and fry for a further 4 minutes, stirring constantly. Add the vinegar and salt and fry for 30 seconds.
2. Stir in the prawns or shrimps and fry for 2 to 3 minutes, stirring and tossing the prawns or shrimps until they are thoroughly coated. Pour in the milk, increase the heat to moderate and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the mixture for 5 minutes.
3. Transfer the curry to a warmed serving dish and serve at once.
6 Servings
2. Stir in the prawns or shrimps and fry for 2 to 3 minutes, stirring and tossing the prawns or shrimps until they are thoroughly coated. Pour in the milk, increase the heat to moderate and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the mixture for 5 minutes.
3. Transfer the curry to a warmed serving dish and serve at once.
6 Servings
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