Prawn Curry

DELIGHTFUL, WITH A KICK, THIS SOUTH INDIAN PRAWN LOVER’S FAVOURITE DISH IS IDEAL FOR COLD WINTER EVENINGS OR LIGHT SUMMER SUPPERS.

SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES

FRESH

450g raw prawns

juice of 1 lime

7–8 fresh curry leaves

½ onion, finely chopped

3 garlic cloves, finely crushed

2 teaspoons grated ginger

juice of ½ lemon

SPICES

5cm piece cinnamon stick

½ teaspoon fenugreek seeds

½ teaspoon ground turmeric

1 teaspoon chilli powder

PANTRY/LARDER

3 tablespoons oil

55g creamed coconut

1 teaspoon salt, or to taste

1. Peel and devein the prawns. Put them into a bowl, add the lime juice and leave to stand for 5 minutes. Wash the prawns under cold water and pat dry with paper towel.

2. Heat the oil in a medium saucepan, then reduce the heat and add the cinnamon stick and curry leaves. Toss around for a few seconds, then add the fenugreek seeds and fry for a further 1 minute, or until the seeds are a rich dark brown.

3. Add the onion and fry over a medium heat until golden brown. Next, add the garlic and ginger and fry for a further 1 minute.

4. Turn the heat down, add the turmeric and fry for a further 1 minute. Next, add the creamed coconut, chilli powder, 125ml water and salt to taste. Bring slowly to the boil, then reduce the heat and simmer until the creamed coconut has dissolved.

5. Add the prawns, bring back to the boil, then reduce the heat and simmer for 5–7 minutes.

6. Finally, remove the pan from the heat, add the lemon juice and mix thoroughly.

NOTE: If using ready-cooked prawns, add them to the simmering sauce just prior to serving.