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One of my favourite masalas, possibly also my go-to curry powder masala is the South African Pakco brand of roasted masala. It has a blend of aromatics such as cumin, coriander, turmeric, chili powder and fenugreek. A few teaspoons of this spice blend is really all you need to bring your curry to life. I love parring it with other spices and it can also be added to bbq or break spice rubs for added heat and flavour.
12 to 14 large prawns (half butterflied with the heads and tails on / half shelled, heads and tails removed)
2 Tbsp (30 ml) sunflower or canola oil or ghee (clarified butter)
2 Tbsp (30 ml) garlic and ginger paste
1 green chilli (finely chopped) *optional
2 medium-sized onions (finely chopped)
4 curry leaves
1 Tbsp (15 ml) tomato puree
2 medium-sized ripe tomatoes (skinned and chopped finely)
1 tsp (5 ml) sea salt
2 tsp (10 ml) ground cumin powder
1 tsp (5 ml) ground coriander powder
½ tsp (2.5 ml) red chilli powder *optional
1½ tsp (7.5 ml) ground turmeric
1 tsp (5 ml) roasted masala or seafood masala
1 tsp (5 ml) lemon juice and 1/4 C (60 ml) water
Few leaves of fresh coriander for garnish
1. Heat the oil in a saucepan or pot on a medium to high setting.
2. Add the curry leaves, garlic and ginger paste, chopped onions and finely chopped green chilli and stir this through for about 2 minutes.
3. Add all the powdered spices, lemon juice and salt and cook for 1 minute until all the ingredients have amalgamated.
4. Add the finely chopped tomatoes, tomato puree and water and cook for about 7 to 10 minutes over medium heat. Stir frequently to ensure that the curry sauce doesn’t burn. Turn the heat up to high and cook for 3 minutes.
5. Add the prawns and cook covered for 7 to 10 minutes. You can add another 1/4 cup of water if you prefer a saucier curry.
6. Turn the heat down completely and leave the curry on the stove for about another 5 minutes.
7. Garnish with a few fresh coriander leaves and serve with white and fluffy basmati rice.
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