| Mustard Prawn Curry |
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Recipe is best made just before serving. This recipes is not suitable to freeze or microwave. 1Kg uncooked king prawns 4 small dried red chillies 1 tablespoon black mustard seeds 30g ghee 2 tablespoons oil 3 medium onions, grated 2 cloves garlic, crushed 2 teaspoons cumin seeds ½ teaspoon ground turmeric 1 tablespoon brown sugar 1 cup water 1 tablespoon brown sugar 1 cup water 1 tablespoon lemon juice 8 dried curry leaves Shell and devein prawns, leaving tails intact. Combine chillies and mustard seeds in small bowl, cover with boiling water. Stand for 10 minutes, drain. Heat ghee and oil in medium saucepan, add onions and garlic stir over medium heat for about 2 minutes or until onions and garlic, stir over medium heat for about 2 minutes or until onions are just soft. Stir in mustard seed mixture, cumin seeds, turmeric, sugar, water and juice, bring to boil, reduce heat, simmer, uncovered, for about 10 minutes or until mixture has thickened slightly. Blend or process mixture until smooth. Return mixture to saucepan. Stir in curry leaves and prawns, stir over medium heat for about 4 minutes or until prawns are tender.
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