South African / Durban Indian Recipe
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500g Soya prawns
3 Grated tomatoes (small jam tomatoes)
2 Slit green chillies
½ cup of peas
1Onion ( ½ grated and ½ finely chopped)
1Teaspoon ginger and garlic paste
Salt to taste
½ Teaspoon of sugar
½ Teaspoon of cumin (jeera) seeds
A pinch of mustard seeds
A pinch of fennel (soomph) seeds
1 Stick of cinnamon
1 Black cardamom (elachi)
1 Bay leaf
1Tablespoon of masala
½ Teaspoon of chilli powder
¼ Teaspoon of mixed cumin and coriander (dhania) powder
A pinch of turmeric
1 Sprig of curry leaf
1 Sprig of thyme
1 Mint leaf
3 Leaves of spring onions
Freshly chopped coriander (dhania)
- Heat oil in a pot and add ½ a sliced onion, 1 slit chilli, 2 leaves of spring onion, mint leaf, aniseed, cardamom, cinnamon stick, bayleaf, mustard seed, cumin, fennel, ½ a sprig of curry leaf and thyme. Fry until the onions turn a pale brown.
- Stir in the masala, turmeric, cumin and coriander powder. Allow to simmer for a few seconds before adding in the ginger and garlic paste.
- Add the soya prawn and salt to taste. Mix well.
- Stir in the grated tomato and sugar when the soya has fried for 2-3 minutes.
- Add in the remainder of the onion, curry leaf, thyme, and spring onion.
- Allow to simmer before adding in the peas. Cook the curry for a further 15-20 minutes.
- When the tomatoes have melted and a thick gravy has formed, garnish with coriander and remove from heat.
Soya prawns can be substituted for soya mince, chicken, or chunks