-2 tbsp extra-virgin olive oil
-1 tbsp minced garlic
-1 tbsp minced ginger
-4 curry leaves
-2 green chilies, chopped
-2 tomatoes, chopped
-1 dried red chili, chopped
-¼ cup tomato puree
-1 tsp turmeric
-1 1/2 lb prawns, peeled and deveined
-1 cup coconut milk
-2 tbsp freshly chopped coriander
Heat extra virgin olive oil in a pan. Add garlic, ginger, curry leaves and green chillies along with chopped tomatoes and dried red chillies and cook until fragrant, about 1 minute. Add tomato puree, salt, turmeric and combine.
Now it’s time to cook your prawns, it won’t take long — only a few minutes — just add them to the sauce, stirring carefully until they’re nice and pink. Remove from heat. Stir in freshly chopped coriander and serve immediately with rice or on its own.
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