King Prawn Bangalore Phall

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Ingredients

Serves 4

32 Raw King Prawns
1 Cup of Curry Massalla Gravy as above.
Half of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
12 Finely Chopped Habanero/Scotch Bonnet 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
2 Whole Lemons
Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

Method

De-vein the prawns by cutting along the back and removing the dark black vein. Cut one lemon into quarters, removing any obvious pips. 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 they turn pink. Add half the Massalla Gravy and the 4 lemon quarters and simmer for 10 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 remaining lemon and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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