PRAWN CURRY
Serves 4 - 6 | Prep 15 min | Cooking 30 min
2 tbsp (30 ml) canola oil½ tsp (2,5 ml) mustard seeds6 curry leaves2 green cardamom pods1 cinnamon stick1 tbsp (15 ml) garlic and ginger paste2 medium onions, finely chopped1 tbsp (15 ml) ground cumin1 tsp (5 ml) turmeric2 tsp (10 ml) seafood masala1 tsp (5 ml) roasted masala or chilli powderJuice of half a lemonSalt to taste½ can (400 g) whole peeled Italian tomatoes, placed in a blender and puréed, or 2 ripe, medium tomatoes, grated1 tsp (5 ml) tomato paste1 tbsp (15 ml) sugar1,5 c (375 ml) water12 tiger prawns (6 butterflied tails and 6 whole prawns, butterflied)Fresh coriander leaves, for garnish2 lemon wedges, to serveBasmati rice or Indian flatbread, to serve
1 Heat the…
