Ingredients
Prepare the Paste
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Garlic, peeled 1.0 head
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Tomato, ripe, with beak cut out 1.0 each
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Ginger, fresh (skin removed) 1.0 each
Prepare the Sauce
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Yellow Onions, small dice 750.0 g
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Coriander, ground 20.0 g
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Black pepper, ground 30.0 g
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Cumin, ground 20.0 g
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Turmeric, ground 6.0 g
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Chilli powder 6.0 g
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Garam Marsala 6.0 g
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Salt, as needed
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Chillies, green, sliced finely 10.0 each
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Kaffir lime leaves 10.0 each
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Vegetable oil 70.0 ml
Prepare the Shrimp
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Prawns, medium large (25 prawns to a kilo) 1.6 kg
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Vegetable oil 130.0 ml
Garnish and Serve
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Lime zest
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Lemon, cut into wedges 3.0 each
Preparation
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Prepare the Paste
- Put garlic, ginger and tomato in a food processor and process into a paste.
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Prepare the Sauce
- In a pan, fry the onions and chilles in the oil for 5 minutes until golden brown.
- Add remaining sauce ingredients, except for the paste. Stir fry for 1 minute.
- Add the paste and cook a minute more. Taste and adjust seasoning. Cover and refrigerate.
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Prepare the Shrimp
- Each portion will be about 8 shrimp (about 150 g). Fry each portion of shrimp in10 mloil until ¾ done, add 125 ml of the curry sauce and cook for further 2 minutes, stir well.
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Garnish and Serve
- Garnish with lemon wedges and lime zest.