Tiger Prawn Curry – Sybaritica

This Tiger Prawn Curry Recipe features giant Shrimp in a tomato-based Madras Curry made pungently aromatic with Fermented Shrimp Paste.

• 6 Jumbo Prawns with the shell still on
• 1 ½ cups Tomato Sauce
• ½ cup finely chopped Onion
• 1 tbsp. minced Garlic
• 2 tbsp. Madras Curry Paste
• 1 tbsp. Belacan/Terasi Shrimp Paste
• 1 Scallion green section only, sliced into rings

• Saute the Prawns with the Garlic in a little oil until the Garlic is translucent and the Shrimp shells have turned pink.
• Remove the Shrimp from the pan and, when cool, remove and discard the shells.
• Add the onions to the pan, along with a little more oil, if necessary, saute until softened, then stir in the Curry Paste.
• Add the Tomato Sauce, turn down the heat, and simmer for about 30 minutes or so, allowing the sauce to thicken slightly.
• Finally, add the Shrimp and Scallion and cook until all is heated through.
• Serve immediately, or allow to rest in the refrigerator overnight to blend and improve the flavors.