King Prawn Madras
This recipe came from my sister Hayley. She found it on Jamie Oliver's website and took a screenshot about six years ago - she has been making it ever since. Jamie's recipe has been a good starting point and I do always refer to it, but I have changed things over time depending on what's in the cupboard/fridge. And I always add extra garlic — 4 cloves? Not enough for us.
Equipment
- Food processor / blender
Ingredients
- 2 medium onions
- 6 cloves of garlic
- 1 thumb sized piece ginger
- 600 g of Passata
- 400 g king prawns
- First group of Spices
- 1 tsp ground cumin
- 1 tsp of ground coriander
- 1 tsp of ground Carraway
- 1 tsp black pepper
- 1 tsp of chilli powder to your taste
- 1/2 tsp turmeric
- 1 tsp of salt
- second group spices
- 1 tbsp Methi fenugreek leaf I couldn’t get my hands on any so used 1 tsp fenugreek seeds. Apparently maple syrup is a better substitute
- 1 tbsp garam masala
Flatbreads
- 200 ml strong white bread flour
- 100 ml warm water
- 1 pinch salt
- 2 tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp cumin seeds
Instructions
Curry method
- Put the onion garlic and ginger in a food processor and blitz until you get a fine and even chop
- Add a drizzle of olive oil to a pan and cook this mix on a low heat
- Meanwhile add your cumin, caraway and coriander seeds to a dry frying pan to release the flavours and then grind. If your sprices are already ground you can skip this step
- Once ground add the tumeric and chilli powder to the spices
- Your onions, garlic and ginger will fry for roughly 30 minute. Jamie says to mix through three or four times but I mix more often
- After the first 5 minutes put a lid on the pan. Jamie says to take the lid off for the last 10 mins to reduce the liquid but I don’t find I have any liquid to reduce
- Add the passata and the first group of spices then mix thoroughly. I add 200g more Passat than Jamie
- Stick a lid on it and leave it to cook for another 10 minutes
- Meanwhile I ground some fenugreek seeds and added it to the pan with the garam masala
- 10 mins out from serving add your king prawns to the hot sauce and cook gently for 10 minutes or until cooked thoroughly. I made my sauce earlier in the day and reheated it once we were ready to cook
- I served our curry with a brown rice, cauliflower and garlic side which makes a great leftovers lunch the next day. And I make my own flatbreads which are in someways the star of the show!
Flat bread method
- Put all the ingredients in your food processor/food mixer with the dough attachment and mix for a minute
- Lightly oil a bowl, put the dough in it and set aside for 20 minutes
- Lightly flour a surface and pull a golf ball size piece of dough from your bowl
- Using a rolling pin roll the dough as thin as you can get it then immediately transfer to a dry frying pan
- Fry for a 30 seconds to a minute each side (depending on how thin your flat breads are) little air pocket will fill as the bread cooks
- Set aside in a clean towel or tinfoil and fry the next one. You want to serve the curry as soon as the breads are cooked so use that to time your king prawn prawns going in, garnish with coriander and put your feet up!