Coconut prawn curry
1 cinnamon stick
1 cardamom pod
2 tsp mustard seeds
2 green chillies, chopped
1 cm piece ginger, chopped
3 cloves garlic, chopped
8 curry leaves (fresh or dried)
4 shallots (or 1 large onion), chopped
2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2 tbsp tomato puree
400g tin coconut milk
250g peeled tiger prawns
This Indian recipe has a lovely creamy sauce.
Heat 2 tbsp of groundnut oil in a frying pan over medium heat. Add cinnamon and cardamom, followed by the mustard seeds and cook until they pop and crackle.
Add green chillies, garlic, ginger, curry leaves and shallots and cook for a couple of minutes then add the rest of the spices. Stir all the time. Add 4 tbsp water, the tomato puree and the coconut milk and simmer for 5-10 minutes. Check seasoning.
Add the prawns to the sauce and cook for a few minutes until they are cooked through. Do not overcook the prawns.
Serve with steamed rice.
The sauce can be made ahead of time and the prawns added at the last minute.
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