Dhiveja’s Prawn Curry

Dhiveja’s Prawn Curry

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The gorgeous Dr Dhiveja Sundrum is this week’s Spekko Rice Star.

This curry is one of my favourite dishes! The gravy is delicious and very rich in flavour. I love it with Spekko Pure Basmati Aromatic Indian Rice.

Serves 6

2kg medium prawns
1 big onion or two medium onions, chopped finely
1½ tbsp crushed garlic
4 green chillis, sliced in half
Handful of fresh curry leaves
2 tsp mustard seeds
2 sticks cinnamon
6 pods elachi
2 tsp masala
¼ tsp munja
2 tbsp tomato puree
2 tbsp tomato sauce
1 bunch dhania (coriander) stems, chopped finely
1 tin chopped tomatoes
1 bunch dhania leaves, chopped
Oil to braise onion

Prawns can be sliced in half if they are large. Allow them to drain on a paper towel over newspaper so that they do not hold any excess water before they are cooked.

Heat a big pot on high, add cold oil after the pot is heated (the oil must sizzle). Add the onion, crushed garlic, curry leaves, chillis, mustard seeds, cinnamon and elachi. Swish around and allow to cook. Add the masala and munja and cook for 1 minute. Add prawns and stir, allowing them to seal at the edges. Add tomato puree, tomato sauce and chopped dhania stems. Cook for a few minutes then add the chopped tomatoes. Cook until the gravy has thickened. Add half a bunch of chopped dhania (with leaves), and the rest as a garnish.

Serve with Spekko Pure Basmati Aromatic Indian Rice

About Dhiveja Sundrum
A Top Billing presenter, a former beauty queen who represented South Africa in 2005 at the Miss World Pageant in China and with a medical degree from the University of Cape Town, Dhiveja is no lightweight in the media spotlight.

But most of all, Dhiveja is a fabulous cook, known for her new venture, Djeva’s Home Cooking.
Read more

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