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Prepare the Paste

  • Garlic, peeled 1 head
  • Tomato, ripe, with beak cut out 1 each
  • Ginger, fresh (skin removed) 1 each

Prepare the Sauce

  • Yellow Onions, small dice 750 g
  • Coriander, ground 20 g
  • Black pepper, ground 30 g
  • Cumin, ground 20 g
  • Turmeric, ground 6 g
  • Chilli powder 6 g
  • Garam Marsala 6 g
  • Salt, as needed
  • Chillies, green, sliced finely 10 each
  • Kaffir lime leaves 10 each
  • Vegetable oil 70 ml

Prepare the Shrimp

  • Prawns, medium large (25 prawns to a kilo) 1.6 kg
  • Vegetable oil 130 ml

Garnish and Serve

  • Lime zest
  • Lemon, cut into wedges 3 each
  1. Prepare the Paste

    • Put garlic, ginger and tomato in a food processor and process into a paste.
  2. 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.
  3. 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.
  4. Garnish and Serve

    • Garnish with lemon wedges and lime zest.