Quick and Easy Prawn Curry
This prawn curry originated from Kerala, India. This unique curry was influenced by the British back in the early days. Back then, people couldn’t take food that were too spicy, so they invented this stew-based curry that was not too spicy. Nonetheless, this curry still uses traditional spices typically used in Indian curries, such as curry leaves, fenugreek and ground pepper.
This curry is one of the easiest to make. You can have it with rice and even baguette slices.
Chef Sapna Anand recently published a cookbook, New Indian Kitchen, which is available at MPH bookstores. She also conducts cooking classes at At 19 Culinary Studio where she shares her cooking experiences and techniques. She blogs at My Test Kitchen and has a FB page under the same name. Picture courtesy of Sapna Anand.
If you want to add colour to your curry, you can add in a few teaspoons of turmeric to give it that bright orange colour.