Indian Shrimp (prawn) Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 lbs medium raw shrimp, peeled and deveined (tails intact)
• 2 garlic cloves, peeled and finely chopped
• 2 teaspoons fresh ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 2 1/2 tablespoons canola oil
• salt and pepper, to taste
• 2 cups basmati rice, uncooked
• 1 onion, peeled and thinly sliced
• 4 large tomatoes, finely chopped
• 1/2 cup greek yogurt, plain
• 1/2 cup cilantro leaf, chopped

Recipe

• 1 place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
• 2 meanwhile, cook the rice according to packet instructions. cover and keep warm.
• 3 heat 1 tbs oil in a wok or frypan over medium-high heat. add prawns and stir-fry for 2-3 minutes until lightly golden. remove with a slotted spoon and set aside. add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
• 4 return prawns to pan with yoghurt and coriander, then warm through, stirring, for 1 minute.
• 5 season to taste, then serve with rice.