South Indian prawn curry

South Indian prawn curry
Prawn-Curry-HIGH-RES.jpg

Method

  1. First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.
  2. Place into a small bowl and add the turmeric, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.
  3. In a large frying pan heat the 30ml of the oil and fry the onions until golden brown, then add the spice mix and cook for 2 minutes. Add the chopped tomato and cook until the water had evaporated.
  4. Now add the coconut milk and fish stock. Add the chopped chillies and simmer for 15 minutes until the sauce thickens. Add the prawns and leave to cook at a simmer for 5 minutes. Cook the rice in a thick bottomed pan by sweating the chopped shallots in the olive oil, now add the spice and roast for a minute before adding the rice and then the water, lime leaf and a pinch of salt.
  5. Bring to the boil and place a piece of grease proof on top before putting into a pre -heated oven at 180°C for 10 minutes. Remove and leave to finish cooking in its steam.
  6. Whilst the prawns are cooking, take a pan and heat the remaining 10ml of oil with the mustard seeds and curry and bay leaves until the seeds begin to pop, now add this to the curry and stir in.
  7. Leave to stand for a few minutes to infuse and at the last minute stir in the chopped coriander and finish with a squeeze of lime juice.

Michael Caines and Uniformdating.com have partnered up to develop the Uniform Foodies app. For more recipes, click here.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

Serve with rice and garnish with the sprigs of coriander and lime segments

Ingredients

4 cloves
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
4 gloves of garlic, peeled and crushed
1tsp Root ginger grated finely
2 tbsp white wine vinegar
½ tsp salt
1 tsp palm sugar
40ml Vegetable oil
1 onion finely chopped
1 Plum tomatoes, blanched and peeled and chopped finely
400ml coconut milk
100ml Fish stock
2 red chillies deseeded and finely chopped
600gr King prawns shell off
2 tbsp coriander chopped
Large sprig of coriander
1 Lime cut into 8 segments
1tbsp mustard seeds
5 curry leaves
5 Bay leaves
30ml Olive oil
1 Banana shallots
2 star anise
1 cinnamon stick
350g Jasmine rice
1 kaffir lime leaf
Water

Notes

Time: 20 mins
Serves: 4
Nutrition: n/a