PRAWN CURRY:
2 tbsp vegetable oil
1 large white onion, diced
1 tbsp NOMU Indian Rub
500g fresh tomatoes, diced
1 tin coconut cream
NOMU Sea Salt and NOMU Black Pepper, to taste
450g fresh prawns
Basmati or jasmine rice, to serve
CRISPY SHALLOTS:
½ cup vegetable oil
2 shallots, peeled and sliced into thin rings
Begin by preparing the crispy shallot garnish. In a small saucepan, heat the vegetable oil until hot and shallow fry the shallot rings until golden brown and crispy. Place on paper towels to remove any excess oil.
In a large saucepan, sauté the diced onion in the vegetable oil until translucent, then add the NOMU Indian Rub and stir to coat. Add the tomatoes to the pan and cook for 10 minutes until softened. Stir in the coconut cream and simmer for 5 minutes. Season to taste and remove from the heat.
In a separate pan, fry the prawns on each side until they begin to turn pink, making sure you don’t overcook them as they will become tough. Add the prawns to the sauce and toss well to coat. Serve the curry on a platter or individual bowls with jasmine or basmati rice and garnish with the crispy shallots.
PRAWN CURRY:
2 tbsp vegetable oil
1 large white onion, diced
1 tbsp NOMU Indian Rub
500g fresh tomatoes, diced
1 tin coconut cream
NOMU Sea Salt and NOMU Black Pepper, to taste
450g fresh prawns
Basmati or jasmine rice, to serve
CRISPY SHALLOTS:
½ cup vegetable oil
2 shallots, peeled and sliced into thin rings
Begin by preparing the crispy shallot garnish. In a small saucepan, heat the vegetable oil until hot and shallow fry the shallot rings until golden brown and crispy. Place on paper towels to remove any excess oil.
In a large saucepan, sauté the diced onion in the vegetable oil until translucent, then add the NOMU Indian Rub and stir to coat. Add the tomatoes to the pan and cook for 10 minutes until softened. Stir in the coconut cream and simmer for 5 minutes. Season to taste and remove from the heat.
In a separate pan, fry the prawns on each side until they begin to turn pink, making sure you don’t overcook them as they will become tough. Add the prawns to the sauce and toss well to coat. Serve the curry on a platter or individual bowls with jasmine or basmati rice and garnish with the crispy shallots.
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