Ingredients
- 500g prawns, deveined, tails on
- 1 large onion, finely diced
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli powder (more to taste)
- 1 can (400g) chopped tomatoes
- ½ cup Minnies Chicken & Prawn Sauce Hot
- 1 tbsp Minnies Mozambican Garlic & Lemon Peri Peri (for finishing)
- Handful curry leaves (if you can get them)
- 2 tbsp neutral oil
- Salt to taste
- Fresh coriander, to garnish
Method
- Heat oil in a heavy-based pot over medium heat. Add cinnamon and bay leaves, fry 30 seconds until fragrant.
- Add the onion and cook 8-10 minutes until deeply golden — don't rush this; the colour is where the curry's depth comes from.
- Stir in garlic, ginger, cumin, coriander, turmeric, and chilli powder. Cook 1 minute until the spices smell roasted.
- Add tomatoes, curry leaves, and Chicken & Prawn Sauce. Simmer 15 minutes uncovered until the sauce reduces and the oil splits to the surface.
- Add prawns. Cook 3-4 minutes only — prawns turn pink and curl tight. Overcooking makes them rubber.
- Off the heat, stir in the Mozambican Garlic & Lemon Peri Peri for a bright citrus-chilli finish.
- Serve over basmati rice with fresh coriander scattered on top. Roti and a wedge of lemon on the side.
