Meygoo Dopiyazeh Prawn Curry by Saffron Herbs Cooking With Aromatic Herbs Spices

Ingredients

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 tsp black mustard seeds
• 1 tsp coriander seeds
• 1 large brown onion, finely sliced
• 6 cloves garlic, minced or crushed
• 1 thumb size fresh ginger, grated
• 1 tsp turmeric
• 1/2 tsp dried red chili flakes
• 1 tsp ground coriander
• 3 tbsp tomato purée
• 1 red pepper, finely sliced
• 1 red onion, finely sliced
• 800 ml water mixed with 1/8 tsp ground saffron
• Juice of 1 fresh lemon
• 1/2 tsp garam masala
• 800 g frozen shelled tiger prawns, defrosted
• 1/2 tsp (adjust to taste) salt and pepper
• 1 cup fresh coriander, finely chopped

Instructions

1. Place a large casserole pan or skillet on medium-high heat and add oil. Add cumin seeds, coriander seeds and mustard seeds and heat until they sizzle. Then add finely sliced brown onion and cook until they start to caramelise.
2. Add garlic, then ginger and stir into the onion mixture. Follow with turmeric, red chilli flakes, ground coriander and stir until evenly distributed into the mixture.
3. Add tomato purée and stir into the mixture. Then add sliced red peppers and red onion and stir until softened. Add saffron water, lemon juice and garam masala and stir. Bring to a boil and then turn heat down to allow the sauce to simmer gently for 30 mins.
4. Add prawns to the sauce and stir. Add chopped fresh coriander and cook for a further 10 mins. Turn the heat off and serve the Meygoo Dopiyazeh with fresh chopped coriander sprinkled on top accompanied with rice and / or naan.