Prawns in coconut milk makes a delicious- if rather rich- starter. It is very typical of Southern Indian cooking.
6 tbls vegetable oil
10 fresh curry leaves, or use dried, crushed curry sliced
1 onion, finely sliced
4 cloves of garlic, thinly sliced
2,5 cm piece of fresh root ginger, peeled and finely chopped
1 tbls paprika
Pinch of chili powder
1 tsp turmeric
2 tbls ground coriander
1/4 tsp ground fenugreek
Ground black pepper
1 tbls tamarind paste (or lemon juice)
450g cooked, peeled prawns
300ml coconut milk
coriander, to garnish
curry leaves, to garnish.
Preparation time : 10 minutes
Cooking time : 16-25 minutes
Author : Prue Leith
Cookbook : Quick and easy (Confident Cooking)
1. Heat the oil in a very large fryingpan and add the fresh or dried curry leaves, finely sliced onion and fine slices of garlic. Cook for approximately 3-5 minutes, until they have turned golden Brown. Take care not to let the mixture burn. Add the ginger, all the spices and pepper. Stir in the tamarind paste dissolved in 150ml water.
2. Bring the contents of the pan to the boil, then reduce the heat and simmer for 5-10 minutes to reduce the cooking liquid. Add the prawns and stir for a further 5 minutes. Stir in the cocnut milk and cook for a find 3-5 minutes. Garnish and serve.
Tip : If you can only get tamarind in a block, break off a section, soak it in hot water for 10 minutes and then sieve to make paste.
This dish is delicious served with warmed chapatis or naan bread, together with a bowl of chilled raita. Enjoy your meal!