This prawn curry is really simple to make and takes no time at all., however care should be taken not to overcook the prawns.
Ingredients
- 750g – 1Kg raw peeled prawns, tails left on
- 2 tsp turmeric
- Juice of 1 lime
- 1 heaped Tsp yellow mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp chilli powder
- 10 curry leaves
- 2 cloves garlic crushed
- 2cm piece of ginger, peeled and grated
- 2 tsp castor sugar
- 1 Tbsps. tomato paste
- 300ml fish stock
- 1 tin coconut milk 400ml
- Salt and pepper
- Olive oil
- Basmati rice to serve
Method
- Add the turmeric and lime juice to the raw prawns. Gently mix to ensure all prawns are well coated and marinade for 20 minutes.
- Heat a good splash of olive oil in a pan and when hot, fry the prawns in batches making sure not to crowd the pan, until coloured but not cooked all the way through
- Remove prawns and set aside, covered with a dish towel whilst you make the sauce.
- Heat 2 Tblsps. of olive oil in a heavy based pan and gently fry the cumin, fenugreek and mustard seeds until the mustard seeds start popping and spices are fragrant
- Add the chilli and curry leaves and fry until curry leaves are wilted
- Add ginger and garlic gently fry for about a minute or two, taking care not to burn the garlic
- Add the tomato paste and fry for a minute
- Add the fish stock, coconut milk and sugar to the pan. Bring to a gentle simmer and continue to simmer the sauce uncovered for about 15-20 minutes
- Add the prawns back to the sauce and very gently simmer until the prawns are just cooked through – about 3-5 minutes
- Season with salt and pepper according to taste
- Serve in bowls with basmati rice
Nice! and Tasty – Chris
The Magic Roundabout 