Malabar Prawn Curry

Malabar Prawn Curry

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 15 minutes

• 1kg/2.2lbs prawns, shelled
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black mustard seeds
• 3 tablespoons ghee or oil
• 2 medium sized onions, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 inch piece ginger, peeled and finely chopped
• 1 tablespoon tamarind
• 1-3 large red chillies (to taste)
• 1 cup pureed tomatoes
• 200ml/7flozs. coconut cream
• 1/4 cup water
• salt and pepper to taste

Step 1 - Mix the fenugreek, turmeric, coriander, cumin and black mustard seeds in a bowl. Heat a pot on medium to high heat and dry fry the spices until fragrant. Add oil and then saute the onions, garlic and ginger until soft. Add tamarind, chillies and tomato and simmer for a few minutes until the oil separates from the tomato.

Step 2 - Add the prawns and turn gently until just cooked (do not overcook). Then add the coconut cream and water and stir. Season to taste. Serve with rice.