A delicious curry and easy to make! The boiled eggs soak in the prawn flavour and make the dish hearty and bold.
1x800g box of prawns (I used Vannamei 31/40), 5 boiled eggs, 1 chopped onion, curry leaves, 6 cloves of garlic, 4 chopped tomatoes, 1 teaspoon ginger and garlic paste, 1 teaspoon mustard seeds, 2 teaspoons cumin powder, 3 teaspoons chilli powder, chopped coriander, salt, tumeric powder.
Soak the prawns in cold water until they are completely defrosted. Then remove the heads and discard. Slit the top of the prawn and remove the vein. Soak the prawns in cold water with a little tumeric added to the bowl. Set aside and chop up the onions and tomatoes. Fry the onions and curry leaves in a little oil. When the onions are soft add the garlic and mustard seeds. Fry for a minute then add the cumin powder and chilli powder. Fry for a minute or two before adding the tomatoes. Together with the tomatoes add a teaspoon of salt and the ginger and garlic paste. Cook the tomatoes until you get a smooth gravy.(about 10 minutes). Drain the prawns and add to the gravy. Cook for about 15 minutes or until the prawns are done. Stir through some chopped coriander, saving some to garnish. Cut the eggs in half and place over the prawns, scooping some gravy over them. Cook for a couple more minutes and remove from the heat. Garnish with coriander and let the curry stand for at least 30 minutes before serving. This allows the eggs to soak in the prawn flavour. Serve with Basmati rice and a salad made with chopped onion, tomatoes, cucumber and coriander. TIP-You could use prawns that are already headless and deveined, but make sure that they are raw and not pre-cooked or blanched. Also keep the shell on as the prawn cooks more tender and is more tasty. Besides the shells are also delicious to chew on!