Prawns in Coconut Milk Chillies & Curry Leaves
Ingredients:
4 tbsp sunflower or olive oil
1/2 tsp black or brown mustard seeds
1/2 tsp fenugreek seeds
1 large onion, finely chopped
2 tsp garlic puree
2 tsp ginger puree
1-2 fresh green chillies, chopped (deseeded if you like)
1 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilly powder
1 tsp salt, or to taste
250 ml/9 fl oz canned coconut milk
450 g/1 lb cooked peeled tiger prawns, thawed and drained if frozen
1 tbsp tamarind juice or juice of 1/2 lime
1/2 tsp crushed black pepper
10-12 fresh or dried curry leaves
Method:
1. Heat 3 tablespoons of the oil in a medium saucepan over a medium-high heat. When hot, but not smoking, add the mustard seeds, followed by the fenugreek seeds and the onion. Cook, stirring frequently, for 5-6 minutes, until the onion is soft but now brown. Add the garlic and ginger purees and the chilies and cook, stirring frequently, for a further 5-6 minutes, until the onion is a light golden color.
2. Add the coriander, turmeric and chili powder and cook, stirring, for 1 minute. Add the salt and coconut milk, followed by the prawns and tamarind juice. Bring to a slow simmer and cook, stirring occasionally, for 3-4 minutes.
3. Meanwhile, heat the remaining oil in a very small saucepan over a medium heat. Add the pepper and curry leaves. Turn off the heat and leave to sizzle for 20-25 seconds, then fold the aromatic oil into the prawn mixture. Remove from the heat and serve immediately.