prawn masala curry

I think I just discovered my favourite Thermomix recipe. Oh my!

Having bought the TM Fast and Easy Indian Cooking cookbook recently I hadn’t had much of a chance to use it so with a husband home (and not away for work) and being on holidays I had an opportunity. The prawn masala recipe calls for a coriander, garlic pesto-type marinade and the tomato based paste forms the base for a dry(ish) curry in which to cook the pre-marinated prawns. Fortunately the Hastings River Fisherman's Co-Operative in Port Macquarie had a good supply of locally caught, giant, gorgeous king prawns and they were my pick for this dish.You can use chicken for this dish but if you can get fresh local prawns go for them instead.

If the word “curry” makes you salivate then this is a curry to try. It’s hot, pungent and so tasty.  I imagined it chasing my cold away and if THAT many garlic cloves can’t do it I’m not sure I believe garlic and chilli cures a cold!

If you have a food pocessor I'm sure ou could make the marinade in that - or even in a mortar and pestle. The paste could be made on the stove too, but you'd have to be there to keep an eye on it.

prawn masala curry 

from fast and easy Indian cooking

ingredients

for the marinade 
10g garlic, peeled
10g fresh coriander
2 fresh green chillies, tops removed
juice of 1/2 lemon or juice of 1 lime
50g tiger prawns person, peeled, heads and veins removed (I left the tails on)

for the masala paste
15g garlic cloves, peeled
80g onions, peeled and quartered
10g fresh coriander
2 fesh green chillies, tops removed
40g vegetable oil, plus extra for frying
400g tin chopped tomatoes
1 tblsn tomato puree or sun-dried tomato puree
1/2 tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
50-200g water, depending on consistency desired for the sauce

method
1. For the marinade: drop 10g garlic plus the fresh coriander and chillies onto the running TM blades at sp 8. Scrape out into another bowl. Add the juice and prawns. Stir to mix. Place in fridge and marinate while making sauce.

  marinating prawns

2. To make the paste: mince the garlic, onions, and fresh coriander and chillies by dropping them onto the running blades at sp 8. Scrape down the lid and sides of the TM bowl. Add the 40g oil and cook 3 mins/Varoma/Sp spoon/measuring cup off. During this time, open the tin of tomatoes and measure the tomato puree, turmeric, cumin, ground coriander and salt on top of them so they are ready to pour into the TM bowl after the 3 mins.

Pour the tomatoes, tomato puree and spice into the TM bowl. Add the coriander and chilli past. Scrape down the lid and side of the TM bowl with the spatula. Cook 20mins/Varoma/sp 1/measuring cup off. When it starts to spit, replace the measuring cup.

Add the water and cook again for 10 mins/Varoma/ sp 1. While the sauce is cooking, stir the prawns and marinade ingredients again. 

masala curry paste

3. To cook and serve: Heat a heavy based frying pan until very hot, then add a little oil. When the oi is shimmering with the heat, add the marinated prawns with enough of the sauce for your curry (you may want to retain some for a later meal). Stir and cook until the prawns turn pink all over. Serve immediately with steamed rice.