Prawn in Sweet and Hot Curry

Prawn in Sweet and Hot Curry: A Family Favorite

As a busy working mom, I'm always looking for quick and flavorful recipes that the whole family will enjoy. This Prawn in Sweet and Hot Curry fits the bill perfectly! It's a dish that's both satisfying and surprisingly easy to make, even on a weeknight. The vibrant colors and aromatic spices make it a visual feast, and the balance of sweet and spicy flavors is incredibly addictive. I've adapted this recipe over the years, perfecting it to my family's tastes, and I'm thrilled to share it with you.

The secret to this curry lies in the perfectly balanced blend of spices. The fragrant cumin, coriander, and turmeric create a warm and inviting base, while the chili adds a delightful kick. The sweetness of the jaggery perfectly complements the tangy tamarind, creating a complex depth of flavor. And of course, the succulent prawns are the star of the show! I often add other vegetables like aubergine or mushrooms to stretch the recipe and add extra nutrients, but the prawns themselves are always the highlight.

This recipe is incredibly versatile. You can easily adjust the spice level to your preference – if you prefer a milder curry, simply reduce the amount of chili. You can also experiment with different vegetables to create your own unique variation. I've even been known to add a handful of spinach at the end for an extra boost of greens. The beauty of this recipe lies in its adaptability – it’s a canvas for your culinary creativity!

One of the things I love most about this dish is how easily it can be adapted to different occasions. It's perfect for a quick weeknight dinner, but it's also impressive enough for a special occasion. Serve it with fluffy rice and some warm naan bread for a truly satisfying meal. I often double the recipe and freeze half for a future meal – it reheats beautifully and tastes just as delicious the second time around.

Beyond its convenience and deliciousness, this Prawn in Sweet and Hot Curry also holds a special place in my heart. It reminds me of family gatherings, of laughter around the dinner table, and of the simple joy of sharing a delicious meal with loved ones. It’s a dish that has become a staple in our home, and I hope it will become a cherished recipe in yours as well. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that’s as delicious as it is heartwarming.

This curry is more than just a recipe; it's a connection to tradition, a celebration of flavor, and a testament to the power of simple, well-crafted food. The process of making this curry is almost as enjoyable as eating it. The aromas that fill your kitchen as the spices mingle and the prawns cook are intoxicating. It’s a dish that brings people together, and that, in itself, is priceless.

I encourage you to try this recipe and make it your own. Experiment with different ingredients, adjust the spices to your liking, and most importantly, enjoy the process! Cooking should be a joy, and this recipe is designed to bring just that – joy, flavor, and a warm feeling in your heart and stomach.

So, are you ready to embark on a culinary adventure? Let's get cooking!

Step-by-step

• If using fresh prawns, wash and remove the veins.
• Soak the tamarind in 1/2 cup of water for about 30 minutes.
• Grind the 5 chillies, 2 garlic cloves and cumin seeds to a paste.
• Heat the oil in a cooking pot and fry the onions until deep pink. Add the chopped garlic and green chilli paste and fry for a further 2 minutes.
• Add the cumin, coriander, red chilli, garam masala and turmeric powders. Stir constantly for 1 minute. Add the chopped tomatoe, and fry for 4 - 5 minutes, stirring from time to time.
• Add half the tamarind water, the jaggery, curry and coriander leaves and about 1 1/2 teaspoons salt. Taste and adjust the sour, sweet and salt flavours to your taste. Add 3/4 cup water and bring to the boil. Simmer for 5 mins. Put in the prawns and cook for as long as necessary, remembering that prawns cook very quickly. This dish has a thick, non-runny gravy.