Prawns in a Spicy Sauce with Spekko Long Grain Rice

Prawns in a Spicy Sauce with Spekko Long Grain Rice

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Serves 4


1kg prawns, 26 – 30 per kilogram
50ml sunflower oil
2 onions
4 tomatoes, blanched
5ml black mustard seeds
10ml garlic
20ml red chilli powder
10ml cumin
10ml coriander
5ml garam masala
2,5ml turmeric powder
Salt to season
50ml fresh cream
Fresh coriander to garnish

Here’s how

Shell and de-vein prawns. Place onion and tomatoes in a liquidizer and process until smooth. Heat oil in a pot on medium heat. Sprinkle mustard seeds into the oil and when they begin to splutter and pop, pour in the onion and tomato paste. Stir in the red chilli, ground cumin, ground coriander, garam masala and turmeric and simmer until the oil separates from the tomato sauce. Add salt and prawns. When the prawn tails begin to curl, add cream and stir. Turn off the heat. Garnish with fresh coriander leaves.

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Yudhika’s Tips:

– Ask your local fishmonger to shell and de-vein the prawns for you. This not only saves time but also reduced the bad odours in your refuse area. In JHB, I use Oceanfresh Seafoods. They are the most reliable fishmongers and always provide the freshest seafood and the best service.
– Coconut milk can be used instead of cream.
– This dish can be served with Spekko Long Grain Parboiled rice for a delicious prawn feast!

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