Fragrant Prawn Curry

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