Another delicious curry; rich, fragrant and creamy. Also delicious with other seafood (the original recipe was for lobster). Serve with rice and a cucumber & lime salad.
Adjust the amount of chilli to your own taste and keep in mind that different chillies have different levels of hotness. I used half a teaspoon of chilli flakes without seeds instead of the Kashmiri chillies (I can’t find them around here), giving the curry a bit of heat but not too much.
Prawn Curry (serves 4)
Adapted from “Rick Stein’s India”
4 dried Kashmiri chillies, half with seeds removed
1 tsp coriander seeds
1 tsp fenugreek seeds
1/2 tsp cumin seeds
seeds of 2 green cardamom pods
1.5 cm cinnamon stick
1 tbsp coconut oil
35 g onion, finely chopped
10 g garlic, finely crushed
10 g ginger, finely grated
1/4 tsp turmeric
small handful of curry leaves (fresh are best but are hard to get, otherwise use dried or omit)
200 ml coconut milk
1/2 tsp white wine vinegar
1/2 tsp salt
50 ml tamarind liquid (soak 60 g tamarind pulp in 120 ml boiling water for 15 minutes, then sieve and press as much of the liquid from the fibrous tamarind pulp as possible)
500 g prawns (cooked)
Toast the chilli, coriander, fenugreek, cumin, cardamom and cinnamon in a dry pan on medium heat, until fragrant and golden. Shake regularly to prevent burning. Pour in a mortar and pestle and grind finely.
Heat the coconut oil in a large pan. Add the onions and fry until golden. Add garlic, ginger, turmeric and curry leaves, fry for 1-2 minutes. Add the ground spices and fry for a few minutes. Add the rest of the ingredients (except the prawns), bring to a simmer and cook for 5-10 minutes until reduced and thick.
Add the prawns to the sauce and cook for a few more minutes to warm through. Serve immediately.