King Prawn Madras Curry (Indian Takeaway Style)
A hot Indian restaurant classic, made at home with this takeaway style king prawn madras curry recipe. Made with fresh chillies and chilli powder, it's a curry with a kick!
Servings 1 portion
Equipment
- 1 Frying Pan or Curry Pan
Ingredients
- 2 fresh green chillies, thinly sliced
- Pinch sea salt
- 2 teaspoons vegetable oil
- 80 millilitres curry broth (for the first stage)
- 1 teaspoon garlic ginger paste
- 1 teaspoon tomato puree
- 1/4 teaspoon hot red chilli powder
- 1 teaspoon dried fenugreek leaves (methi)
- 1 small handful fresh coriander leaves, finely chopped
- 80 millilitres curry broth (for the second stage)
- 9 cooked king prawns
- 80 millilitres curry broth (for the third stage)
- 1 teaspoon fresh lemon juice or lemon dressing
- 1 fresh lemon slice
Instructions
- In a pestle and mortar, add 2 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli cplashback!). Add 2 teaspoons vegetable oil, mix and set aside.
- Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon hot red chilli powder, 1 teaspoon dried fenugreek leaves (methi), 1 small handful fresh coriander leaves, finely chopped and another 80 millilitres curry broth. Add 9 cooked king prawns and the prepared green chilli paste, mix well and simmer for 2 minutes.
- Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Add 1 teaspoon fresh lemon juice or lemon dressing and mix well once more. Transfer the king prawn madras curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.