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32 Raw King Prawns
2 Cups of Curry Massalla Gravy
One onion finely chopped
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
8 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
1 Whole Lemon
De-vein the prawns by cutting along
the back and removing the dark black vein.
Squeeze the juice from the lemon.
Make a paste of the curry powder and chilli powder
with a little water.
Fry the onion until translucent in the veg oil
then add the garlic, ginger and chilli and stir
fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir
in and fry for a further 30 secs.
Add the King Prawns and stir fry until pink all
over.
Add half the Massalla Gravy and simmer for 5 minutes,
stirring constantly.
If needed add more massalla gravy and water to
prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and
the juice of the lemon and cook for a further
minute.
Serve with the whole coriander leaves sprinkled
over the top.
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