Prawns and that made me really happy, cause prawns are one of my favourite things to EAT and COOK. I wanted to give you a dish that packed a lot of flavours, was quite easy to make and was not typical. This prawn curry is all the above. It’s not spicy at all, and is really balanced and will leave the house smelling like heaven! Please make sure you get the curry leaves, they are the real game changer!
WHAT YOU NEED
6 green chillies
55ml (about ¼ cup) vegetable oil
2 tsp. mustard seeds
30 fresh curry leaves
2 white onions chopped roughly
1 Tbsp garlic paste
1 Tbsp ginger paste
2 tsp. fine sea salt
1 tsp. freshly ground black pepper
2 tsps. ground turmeric
1 can of coconut milk
1 can of coconut cream
24 large shell off prawns
4 medium tomatoes, cut into small bite-sized wedges
Lemon wedges, to serve
WHAT TO DO
Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.
Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and cook for 3 minutes.
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
Add the tomatoes to the sauce and simmer gently for a further 2-3 minutes, then the prawns for about 5-6 minutes, be careful not to overcook the prawns.
Serve scattered with the fried curry leaves, with lemon wedges on the side.