Tiger Prawns Curry
Ingredients
- 5 tiger prawns, seasoned with pinch of salt & pepper
- olive oil, to drizzle
- 20g butter
- 1/2 large yellow onion, peeled and diced
- 3 pcs star anise
- 1 handful of curry leaves
- one thumb lemongrass, bruised
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 cup water
- 12 cherry tomatoes
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup Bulla Sour Cream
- Optional: For a spicier curry, add in some chilli powder or chopped chilli padi
Cooking Directions
- Toss seasoned prawns with light drizzle of olive oil in a bowl.
- Heat a pan over medium-high heat until hot. Grill prawns for 2-3 minutes per side until cooked through. Set aside.
- Heat butter in the same pan. Add onion, star anise, curry leaves and lemongrass. Stir fry until fragrant.
- Stir in curry powder, turmeric powder, water, and cherry tomatoes. Season with salt and sugar and bring curry to a gentle boil. Then, lower the heat and stir in Bulla Sour Cream until well combined.
- Add in grilled tiger prawns. Remove from heat and serve immediately with rice or naan.
Ingredients
- 5 tiger prawns, seasoned with pinch of salt & pepper
- olive oil, to drizzle
- 20g butter
- 1/2 large yellow onion, peeled and diced
- 3 pcs star anise
- 1 handful of curry leaves
- one thumb lemongrass, bruised
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 cup water
- 12 cherry tomatoes
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup Bulla Sour Cream
- Optional: For a spicier curry, add in some chilli powder or chopped chilli padi