This is an easy, tasty dry prawn curry with yoghurt. Aromatic and yet not too spicy prawns but full of flavours to serve with rice.
Recipe Source - adapted from Yum Yum Magazine No. 60 [modified]
300 gm big prawns – trimmed, washed and drained
3 tbsp oil
1 big onion – skinned and cut wedges
2 sprigs curry leaves
2 tbsp seafood curry powder + 1 tbsp curry powder [mix with some water into a paste]
50 ml water
1 onion – skinned
3 pips garlic
10 gm ginger
½ tsp salt
1 tsp sugar
- Heat oil in a non-stick wok, sauté spice paste until aromatic. Add in curry paste, curry leaves and fry until fragrant and oil separates.
- Add in the prawns and stir to mix. Pour in water and add seasoning to taste.
- Bring to boil until prawns are cooked.
- Add in yoghurt. Bring to boil again, then dish up to serve with rice.