Ingredients
- 30 Cooked prawns whole
- 1 tsp Fresh thyme leaves removed from sprigs
- 10 Fresh curry leaves chopped
- Salt
- Pepper
- Olive oil
- 2 Garlic cloves crushed
- ¼ Onion finely chopped
- ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
- 410 g Canned tomato puree
- 1 tbsp Tomato paste
- 1 pinch Coriander powder
- 1 pinch Clove powder
- 1 pinch Ground cinnamon
- 1 pinch Ground cumin
- 2 tbsp Cornflour
- 400 g Canned artichoke hearts optional
- 5 Hardboiled eggs sliced into quarters, optional
- 1 Cucumber sliced, optional
- 425 g Canned asparagus spears optional
Instructions
- Clean prawns by removing the head and legs, peel the shell and remove the tail if preferred. Keep removed parts aside. Devein prawn by slicing with a small sharp knife along the middle of the back to expose a dark vein and remove it. Keep cleaned prawns aside, separate.
- Rinse removed prawn shells (including head) under cool running water and place in a medium saucepan. Add thyme, curry leaves, salt and pepper to taste and fill with water to slightly cover. Place over low-medium heat and let boil for 45 minutes covered.
- Strain prawn broth into a jug using a fine sieve and keep liquid aside.
- In a large saucepan, add oil, crushed garlic, onion, and coriander stem over medium heat until onions become transparent.
- Add tomato puree, tomato paste, coriander powder, clove powder, ground cinnamon, ground cumin seeds, salt and pepper to taste and then bring to a boil.
- Gradually stir in prawn broth and let boil for a further 10 minutes.
- Meanwhile, in a separate cup, combine ¼ cup of the prawn broth or water with cornflour and mix well to dissolve.
- Add dissolved cornflour to saucepan and continue to boil for a further 5 minutes to thicken, stirring repeatedly. Stir in optional artichoke hearts and then remove from heat.
- Transfer red sauce to a serving platter/dish. Evenly place prawns over the sauce and garnish with remaining coriander. Decorate the platter with optional hardboiled eggs, cucumber, and asparagus as per the featured image.
- Serve with sliced baguette, mayonnaise and salad.
Notes
- Get creative with the decoration depending on the season or occasion.
Bon appétit!
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For the prawns in red sauce. Easy to follow recipe. Made it. Family loved it. Will definitely make it again.
Some advice please as prawns are usually not cooked for very long in other cuisines/recipes. Am I purchasing pre-cooked prawns (unpeeled) removing the peel etc. and cooking the peel (is that the parts) for 45 mins to create the broth? If so, am I using the head (rinsed) as well? Or am I cooking the whole prawns?
Hey MB! Thank you for picking this up. It looks like the first step of the recipe disappeared from a recent website update. This has now been updated!