Zola’s Feasts Prawn Curry

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Zola’s Feasts Prawn Curry

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Ingredients

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1kg prawns, shelled and deveined
3 Tbs Zola’s Feasts Flavourbomb Spice
Salt and pepper
1 lemon, zested
2 Tbs canola oil
1 tsp black mustard seeds
1 onion, chopped
1 Tbs curry powder/ fish Masala
1/2 tsp turmeric
1 Tbs crushed garlic
1 Tbs grated ginger
20g fresh coriander, leaves picked and stalks finely chopped
1 tomatoes, grated
1 cup water
1 cup plain full fat yoghurt[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Place the prawns into a bowl, sprinkle with 1 Tbs of the Zola’s Feasts spice mix, the lemon zest, juice of 1/2 lemon, salt and pepper, then toss together well.

Place into the fridge until ready to use.

Heat a pan the add oil and the mustard seeds. Once they begin to pop, add the onion and sauté until softened.

Add the remaining 2 Tbs Zola’s Feasts Spice Mix, Masala and turmeric, then sauté for a few minutes to cook the spices.

Add the garlic, ginger and chopped coriander stalks (save the leaves for later) then sauté for a minute.

Add grated tomatoes, then simmer for about 5 minutes until tomatoes are thick and most of the liquid has evaporated.

Add the water, then cover and simmer over low heat for 15 minutes.

Add the prawns and remaining juice of half a lemon, stir well to coat in the spices, cover and simmer for 5 minutes until prawns are cooked through.

Turn off the heat, stir in the yoghurt and season to taste. Sprinkle with the coriander leaves and serve.

Serving suggestion: Serve with roti

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