Celebrated Cape Town culinary visionary and chef, Seelan Sundoo, has recently answered public demand by realising his long-time ambition of establishing Seelan – a restaurant and bar that truly reflects both his own unique personality and the wealth of experience and ideas that he has amassed over more than two decades at the forefront of the industry.
A taste of St. Tropez in the Cape
Every week, Seelan posts one of his favourite recipes to the Seelan Facebook Page. This time, he has shared an incredible prawn curry recipe along with mouth-watering images. If you have all the ingredients at home, you can get cooking straight away. Otherwise, just book your table at Seelan Restaurant and let the expert serve you on of his favourite dishes!
Prawn Curry Recipe
Ingredients
serves two to three people
- 500g prawns (16/20 size – headless,de-veined and peeled)
- 100ml cooking oil
- 10 fresh curry leaves
- 1 medium-sized onion (finely chopped)
- ½ tsp black mustard seeds
- 3 tsp fish masala
- 1 tsp chili powder
- 1 cup tomato purée
- 30g tamarind paste (add to ½ cup warm water) OR 30ml Worcestershire sauce
- One small bunch of coriander (washed & cleaned)
Method
- Braise the onion in a large, heavy-based pan.
- Add ginger, garlic, curry leaves and mustard seeds and sauté for three to four minutes.
- Add the fish masala and chili powder and sauté for a further three minutes.
- Add the tamarind paste (dissolved in ½ cup warm water).
- Pour in the tomato purée and add ¼ cup of water – simmer for five minutes.
- In a separate pan, boil some water with a slice of lemon.
- Add the prawns (just a few at a time) to the boiling water and cook until pink.
- Transfer the prawns to the curry sauce and cook for two to three minutes.
- Add salt to taste.
- Garnish with coriander and stir.
- Place a lid on the pan to trap the steam and heat in the pan for two minutes.
- Serve with Basmati rice and condiments.
Directions to Seelan Restaurant
Shop 8 Quay 5
V&A Waterfront
Phone: 021 421 4906
Email: reservations@seelan.co.za
