Prawn Massaman Curry
Author: 
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Medium or Jumbo prawns – 500 gms
  • Masamman curry paste – 2 tbsp (I used ready-made paste bought from store)
  • Coconut milk – 2 cup (if using thin milk, for thick milk, use 1 cup)
  • Green cardamom – 3
  • Cinnamon stick – 1 inch
  • Baby potatoes – 10 to 12
  • Lemon – 2
  • Brown sugar – 2 tbsp
  • Peanuts – a handful to garnish (optional)
  • Basil leaves – 4 to 5 to garnish
  • Salt – if required
Instructions
  1. Sauté the masamman curry paste with few tablespoons of coconut milk till it is fragrant.
  2. Now add the rest of the coconut milk and cook for 5 mins.
  3. Half the baby potatoes and add them to the coconut and curry paste mixture.
  4. Cook on low heat till the potatoes are almost done.
  5. Add the green cardamom pods and cinnamon stick.
  6. Add brown sugar.
  7. Be careful while adding salt. The readymade curry paste which I was using already had quite a bit of salt in it. Adding more would have spoiled the dish! So I recommend to taste your gravy before adding any bit of salt.
  8. Add the prawns. If you are not using the frozen prawns, then clean and de-vein them first (like I did).
  9. Cook on low heat until the prawns are cooked through.
  10. Remove from heat and add juice of one lemon.
  11. Garnish with toasted and chopped peanuts, if using and basil leaves.
  12. Serve with the remaining lemon cut in wedges.
Recipe by Flavor Quotient at http://www.flavorquotient.com/?p=143