Pathia Prawn Curry Recipes

Steps:

• In a non-stick pan melt the butter and fry the onion till golden.
• Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan.
• Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water.
• Bring to the boil and add the prawns, lower the heat and cook for 5 minutes.
• Serve with boiled rice and a vegetable curry of your choice.

Steps:

• Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
• Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
• Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Steps:

• Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
• Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.