Indian Prawn Patia

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cayenne pepper
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1/2 teaspoon fennel seed
• 2 1/2 cm fresh gingerroot, chopped
• 2 cloves garlic, peeled,washed and sliced
• 2 tablespoons light muscovado sugar
• 3 tablespoons plain fat-free yogurt
• 150 g onions, peeled,washed and roughly chopped
• 2 teaspoons paprika
• 250 g peeled prawns
• salt
• 2 teaspoons tamarind paste
• 1 tablespoon tomato puree
• 1/2 teaspoon turmeric powder
• 2 tablespoons pure wesson canola oil
• 1 tablespoon wine vinegar

Recipe

• 1 blend the yogurt, onions, garlic and ginger together with 4 tbsps.
• 2 of water in a blender to make a paste.
• 3 keep aside.
• 4 heat a wok on high flame until it is very hot.
• 5 dry roast the fennel seeds, fenugreek seeds, cumin seeds and corriander seeds for about 30 seconds until the seeds start to pop.
• 6 add oil, black mustard seeds, turmeric powder, cayenne pepper and paprika.
• 7 cook gently for a minute but be very careful not to burn the spices.
• 8 add the yogurt paste and fry gently for 10 minutes or until golden, taking care not to burn it.
• 9 add the muscavado sugar, vinegar, tomato puree and tamarind juice to the fried mixture.
• 10 add some water if necessary until you get a fairly thick consistency.
• 11 simmer gently for 5 minutes.
• 12 add the prawns and salt to taste.
• 13 simmer until heated through and be careful not to overcook the prawns.
• 14 serve hot.