Chicken Jaljala
A fiery, flavour-packed Indo-Chinese style chicken dish with peppers, onions, and bold chilli-garlic heat.
Quick Prawn Madras
Dive into the heart of Indian cuisine with our Quick Prawn Madras recipe. This dish promises a delightful explosion of flavours, combining succulent prawns with a spicy and aromatic sauce, all brought together with a touch of creamy coconut milk.
Perfect for those who love a good curry without spending hours in the kitchen, this recipe brings the authentic taste of India to your table in less than 30 minutes.
Ingredients
- 5ml Garam Masala
- Coriander chopped for garnish fresh
- 1 can (400g) Tomato Chopped
- Salt to taste
- 15ml Ginger grated
- 1 Onion finely chopped large
- 2 cloves Garlic minced
- 15ml Vegetable Oil
Method
10m25m
- Heat the oil in a large frying pan over medium heat. Add the mustard and cumin seeds, frying until they start to pop.
- Add the onion, garlic, and ginger, cooking until the onion is soft and golden.
- Stir in the madras curry powder, turmeric, and chilli powder, cooking for another minute.
- Pour in the chopped tomatoes and simmer for about 5 minutes until the sauce thickens slightly.
- Add the prawns, cooking for 3-4 minutes, or until they are pink and cooked through.
- Pour in the coconut milk and add the garam masala, stirring well. Cook for another few minutes until heated through. Season with salt to taste.
- Garnish with fresh coriander and serve hot with lemon wedges on the side. This dish goes well with basmati rice or naan bread.
Notes
Adjust the amount of chilli powder and madras curry powder depending on your heat preference.
For a thicker sauce, you can blend part of the tomato mixture before adding the prawns.
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