It sounds like a lot of ingredients, but it is really simple to make. It's quite a light and fresh curry that goes really well with basmati rice. Also is nice without the chilli (Katie).
Serves 6
Ingredients:
4 tblesp corn / peanut oil
1 teasp whole cumin seeds
1/2 teasp whole fennel seeds
1/4 teasp whole fenugreek seeds
10-15 fresh curry leaes
3 good sized shallots finely sliced into slivers
4 cloves garlic finely sliced into slivers
1 medium tomato, about 180g, peeled and finely chopped
1 teasp fresh ginger peeled and finely grated
1 tblesp ground coriander
1 teasp ground cumin
1/2 teasp ground tumeric
1 teasp cayenne pepper
1 tablesp bright red paprika
1 tblesp thick tamarind paste or 2 teasp lemon juice
1 teasp salt (I usually put less in and add later because thats a lot of salt)
900g raw headless (1400g if head on), shell-on prawns, peeled (I usually buy nice fresh peeled ones as I am lazy)
400ml coconut milk (shake can well)
a handful of fresh coriander, chopped
Pour the oil into a wide pan and set over a medium-high heat. When the oil is hot, put in the cumin, fennel and fenugreek seeds. Five seconds later, put in the curry leaves. Stir once, then add the shallots and garlic. Reduce the heat to medium and fry, stirring, until the shallots have softened and are golden. Stir in the tomatoes and ginger, and cook until the tomatoes have softened, mashing them with the back of a wooden spoon to help the process along. Add the ground coriander, cumin, tumeric, cayenne pepper and paprika. Stir once, then add 250 ml of water, the tamarind paste (or lemon juice) and the salt. Stir and bring to a simmer. Reduce the heat to low, and simmer very gently for 10-15 minutes. This sauce may be prepared several hours in advance, if desired.
Just before serving, heat the sauce through, then add the prawns and the well-stirred coconut milk. Bring to a simmer, stirring as you do so. As soon as the prawns turn opaque, turn off the heat. Stir in the chopped corriander and serve.
