Cook the Aromatics: Heat the butter in a large pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add Spices: Add the garam masala, ground cumin, and curry powder. Cook for 1-2 minutes, stirring frequently to toast the spices and release their aromas.
Tomatoes and Simmer: Add the crushed tomatoes and red chilli powder. Stir to combine, then bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
Season and Add Coconut Milk: Stir in the brown sugar, salt to taste, and coconut milk. Mix well and let the sauce simmer for another 5 minutes.
Cook the Prawns: In a separate pan, heat the vegetable oil over medium heat. Add the King prawns and cook for 3-4 minutes until they turn pink and are cooked through. Then, add the prawns to the curry sauce and stir to coat them evenly.
Final Simmer: Let the curry simmer for an additional 2-3 minutes to allow the flavours to meld together.
Serve: Garnish with fresh coriander leaves and serve the curry hot over cooked jasmine rice.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
