Prawn Curry with Curry Leaf & Coconut
Serves: 2 people
Takes: 30 mins to 1 hour
Prawns love coconut and curry leaves and so do I! This simple masala uses faves from my spice box and taste great with any seafood.
Ingredients
2 tablespoons veggie oil, I like rapeseed oil
1 cinnamon stick
1 dried red chilli
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (optional)
1/4 teaspoon black peppercorns, roughly crushed
20 fresh curry leaves
2 small onions, finely sliced
4 fat cloves garlic, finely chopped
2 green chillies, slit down the middle
2 tablespoons tomato puree/paste
1 teaspoon turmeric powder
1 - 2 teaspoons kashmiri red chilli powder
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon salt, to taste
400ml can coconut milk
2 teaspoons tamarind paste
12 large prawns, peeled and defrosted if frozen
1 tablespoon fresh coriander leaves, roughly chopped
brown sugar, to taste
Method
Gently heat the oil in a large pan.
Add the cinnamon stick and dried red chilli. Fry for 30 seconds before adding the mustard seeds, fenugreek seeds (if using), black pepper and curry leaves.
After 2 minutes stir in the onions and allow to cook for 10 minutes until caramelised and turning dark brown.
Stir in the garlic and green chillies and after 2 minutes stir in the tomato puree, turmeric, Kashmiri red chilli powder, garam masala, coriander powder, cumin powder and salt.
Add a splash of water, stir well and cook the masala paste for 5 minutes. Stir often to stop the paste from sticking.
Add the coconut cream from the top of the tin and stir well. Pour in the rest of the coconut milk and add the tamarind.
Allow to cook for a few minutes. Taste and adjust the seasoning with salt, sugar or more tamarind if you like it sour.
Pop in the prawns and cook for 5 minutes or until they have changed colour and cooked through.
Garnish with fresh coriander and serve with flaky bread or rice.
