Indian prawns are undoubtedly a big favorite in our family. My daughters and husband say they score 10 points out of 10! They can be served as a tapas, as one of several dishes on a buffet or as a main course together with rice and a vegetable. If you have the Indian base ready, it's quick to cook Indian prawns and it's just so good that you'll cook them often - I promise! I love to serve tapas because it's such a nice way to socialize over good food. You can eat slowly and try many different flavors.
You will need
5 tbsp canola oil
0,85 cup Indian base (recipe at the very bottom)
Spice mix
2 tsp ground coriander
3 tsp ground cumin
1 tsp Madras curry powder
1/2 – 1 tsp Kashmiri chili powder
1 tsp garam masala powder
½ cup tomato paste
A little water if needed
2.2 lbs large raw prawns, peeled and cleaned (weight calculated for prawns without head)
2 tablespoons of heavy cream
More canola oil if needed
How to make it
1. Pour oil into a frying pan and heat up.
5 tbsp canola oil
2. Add Indian base. Let the base fry on low heat while stirring for about 10 minutes.
0,85 cup Indian base
3. Measure and mix the spices in a small bowl.
2 tsp ground coriander
3 tsp ground cumin
1 tsp madras curry powder
1/2 – 1 tsp Kashmiri chili powder
1 tsp garam masala powder
3. Add the spice mix and tomato paste. Fry while stirring for 10 minutes so that the flavors merge. Add a little more canola oil if needed and possibly a little water. The mixture should be thick.
½ cup tomato paste
More canola oil and possibly some water if needed
4. Put the prawns in the sauce e and turn them over after a few minutes. and let them fry for a few minutes. Turn them over and fry the other side for a few minutes. They should be thoroughly fried from both sides and covered by the sauce which has the consistency of a thick paste.
2.2 lbs large raw prawns, peeled and cleaned (weight calculated for prawns without head)
5. Round off by adding a couple of tablespoons of cream towards the end of cooking. The sauce should “stick” to the prawns.
2 tablespoons of heavy cream
Serve as a tapas, as one of several dishes on a buffet or with basmati rice and a vegetable
Indian base (yields about 2.5 cups of finished base)
1/3 cup canola oil
2.75 pounds onion, peeled weight
1/2 cup grated ginger
2 heads of garlic
How to make it:
1. Finely chop the onion. It’s easiest to cut it into rough pieces and place it in a food processor, pulsing until finely chopped.
2.75 pounds onion, peeled weight
2. Peel and grate the ginger and garlic.
1/2 cup grated ginger
2 heads of garlic
3. Heat the oil in a large sauté pan or pot and add the onions. Cook on high heat for about 10 minutes until most of the liquid has evaporated. Ensure that the onions do not brown.
1/3 cup canola oil
4. Reduce the heat to low and let the onions melt without browning. This takes time. Stir occasionally for about an hour.
5. Add the ginger and garlic and mix well. Continue to cook the mixture on low heat for another half hour up to one hour. The onions should not be browned but be melted and have the consistency of a purée. Freeze in 1 cup portions. Since this takes time, I usually make the base in several pots at the same time. Once you have the base, cooking goes relatively quickly.
1/2 cup grated ginger
2 heads of garlic, grated
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