JamieOliver.com

malabar prawn curry

main courses | serves 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 by Deep Mohan Singh Arneja, Photography by Tara Fisher
• from Jamie Magazine issue 1