Madras Dry Prawn Curry.
Ingredients.
50g / 2oz of ghee.
1 small onion, sliced.
2 garlic cloves, sliced.
1 teaspoon of ground coriander.
1/2 a teaspoon of turmeric.
Pinch of ground ginger.
1/2 a teaspoon of ground cumin.
1/2 a teaspoon of salt.
450g / 1 lb of peeled prawns.
1 tablespoon of vinegar.
pinch of chilli powder to garnish.
Method.
1. Melt the ghee in a large saucepan, add the onion and garlic and fry gently for 4 to 5 minutes until soft.
2. Add the coriander, turmeric, ginger, cumin and salt and fry for a further 3 minutes, stirring constantly.
3. Reduce the heat, then add the prawns and toss lightly for 1 minute until coated with the spices.
4. Stir in the vinegar, increase the heat and cook for 30 seconds.
5. Sprinkle with the chilli powder and serve immediately.
Serves 4.
