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Malabar prawn curry
main courses | serves 2
1. Heat 3 tbsp oil in a frying pan, and when it’s almost smoking, add half the mustard seeds, the fenugreek, ginger and half the curry leaves. Stir-fry for a few seconds, then add the onion and cook over a medium heat until it’s dark golden.
2. Add the chilli powder, coriander and turmeric, and stir for a few seconds. Add the tomato and kokum (or tamarind). Simmer until slightly reduced and you can start to see oil separating from the sauce. Add a few tablespoons of water to get the sauce back to the consistency it was before, season with salt and add the prawns. Simmer until the prawns are cooked and the sauce is quite dry. Then add the coconut milk, bring back to boil and turn the heat down to low.
3. In another pan, heat 1 tbsp oil, the dried chillies, and remaining mustard seeds and curry leaves. Fry for 10 seconds or so, then tip into the curry. Serve with basmati rice.
Recipe Deep Mohan Singh Arneja
Photo Tara Fisher
from Issue 1
ingredients• 4 tbsp coconut oil (or vegetable oil)
• ½ tsp black mustard seeds
• ¼ tsp fenugreek seeds
• 1 tbsp chopped fresh ginger
• 12 curry leaves, fresh or dried
• 3 small red onions, finely chopped
• 1 tsp chilli powder
• 1 tbsp ground coriander
• ¼ tsp ground turmeric
• 150g tomato, chopped
• 1 tbsp kokum (or 20ml tamarind pulp)
• 12 king prawns, peeled
• 400ml coconut milk
• 2 dried red chillies
• Basmati rice, to serve