Tangy Prawn Curry

Tangy Prawn Curry

Method

Wash and marinate prawns in lemon juice and set aside for 10 minutes.
Heat ghee or oil and add tomatoes.
Stir and add the garlic, ginger and green chillies.
Sauté till tomatoes are soft, but not broken.
Add Ferns’ Mild Curry Paste and fry.
Add ½ cup of water and bring to the boil.
Lastly, add prawns and simmer for 10 minutes till cooked.

Ingredients

500g prawns, shelled, de-veined
1 tablespoon lemon juice
1 tablespoon clarified butter (ghee)/ oil
3 tomatoes, quartered
10 garlic cloves
1″ ginger, cut into fine strips
2 green chillies, slit
2 tablespoons Ferns’ Mild Curry Paste
Salt to taste.