Serves 4 Ingredients: 1 kg large prawns (peeled, deveined) 1 large onion (finely chopped) 1 tsp crushed garlic 1 green chili (seeded, finely minced) 1 ripe tomato (halved, pulp grated, skin discarded) Juice of one lemon 1 cup pouring cream 2 bouillons cubes 2 tsp curry powder 2 tsp grated fresh ginger peeled root 2 tbsp extra virgin olive oil Ground black pepper + turmeric (1 tsp) + salt (to taste)
Method: Wash prawns under running tap water. Drain well. Rub with a generous pinch of black pepper and leave aside. Heat a medium cooking pan on high. Add oil and lower heat to medium. Add onion and stir until translucent. Add chili and garlic. Stir in curry, turmeric and ginger; until fragrant. Add prawns to pan and stir until colour turns pink. Add tomato, lemon juice and bouillons. Continue stirring to acquire more colour to prawns. When waters are released and almost dried out, add a small amount of hot water. Bring to a boil, lower heat to low, cover and simmer to cook for ten minutes only. Stir in cream over an adequate amount of sauce in pan. When mixture almost comes to a boil, remove away from heat. Allow to rest for a few minutes, then serve with fluffed white rice and a raiita salad aside.
*A version of this article appears in print in the 23 September, 2021 edition of Al-Ahram Weekly
