Once when I was in London, I was reading reviews outside an Indian restaurant. There was a testimonial from Mötley Crüe drummer Tommy Lee who said it was favorite Indian restaurant. For some reason, this convinced me. I went in and had one of the most mediocre Indian meals ever. Tommy Lee’s talents are well-known (and well-documented). His taste in food is not.
So in honor of Tommy Lee Bass’s 50th, here’s a delicious prawn curry. If you don’t have fresh curry leaves, you can use dried. Consider enjoying this with a cold Löwenbräu. (The band’s favorite beer inspired Vince Neil to add the two umlauts to the band’s name).
GARLIC PRAWN CURRY
1 lb. prawns (shrimp)
3 tomatoes, peeled, seeded, and chopped
2 shallots, finely sliced
6 cloves of garlic, minced
1 t. chile powder
1/4 t. turmeric
15 curry leaves
2 T. oil
Saute shallots in oil until translucent. Add garlic, chili powder and turmeric. Cook until garlic is fragrant. Add tomatoes and cook until they have released all of their liquid. Add shrimp. Add salt to taste. Take off heat and stir in curry leaves. Let sit for ten minutes to infuse. Serve over rice.
NOTE: Curry leaves have no relation to curry powder. I wouldn’t recommend this dish without them. They can be purchased here.