Name: Prawns with curry leaves and yogurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large_piece tomato (220g), chopped coarsely; 1/2 cup fresh coriander, coarsely chopped; 4 clove garlic, chopped coarsely; 1 small_piece fresh ginger (15g), peeled, sliced thinly; 1 medium_piece green chilli, chopped coarsely; 2 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon mustard powder; 2 teaspoon ground coriander; 1 kilogram medium king prawns, uncooked; 2 tablespoon olive oil; 1 large_piece brown onion (200g), chopped finely; 12 fresh curry leaves; 1 1/2 cup (420g) skim milk yogurt; 1/4 cup firmly packed fresh coriander leaves

Ingredients

1 large_piece tomato (220g), chopped coarsely

1/2 cup fresh coriander, coarsely chopped

4 clove garlic, chopped coarsely

1 small_piece fresh ginger (15g), peeled, sliced thinly

1 medium_piece green chilli, chopped coarsely

2 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon mustard powder

2 teaspoon ground coriander

1 kilogram medium king prawns, uncooked

2 tablespoon olive oil

1 large_piece brown onion (200g), chopped finely

12 fresh curry leaves

1 1/2 cup (420g) skim milk yogurt

1/4 cup firmly packed fresh coriander leaves

Method

1.Blend or process tomato, chopped coriander, garlic, ginger, chilli and spices until mixture forms a smooth paste.

2.Shell and devein prawns, leaving tails intact.

3.Heat half the oil in large frying pan over medium heat; cook onion and curry leaves, stirring, until onion is soft. Increase heat to high, add prawns; cook until prawns are changed in colour. Remove mixture from pan.

4.Heat remaining oil in same pan; cook paste, stirring, until fragrant. Whisk in yogurt; cook over very low heat until warmed through. Return prawn mixture to pan; cook until heated through. Sprinkle with coriander leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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