Quick & Tasty Prawn Curry

Por Your Food Lab · 35 min

Ingredientes

Modo de preparo

1. Dry-roast the red chillies in 1 tsp coconut oil over low heat, stirring until hot and slightly puffed. Transfer to a bowl.
2. In the same pan, roast the coriander seeds, cumin seeds, black peppercorns, carom seeds (if using) and fenugreek seeds over medium heat until fragrant and golden. Add them to the bowl and let everything cool completely.
3. Grind the cooled spices with the garlic, ginger, onion, tamarind, fresh coconut, turmeric and a little water into a thick, smooth paste.
4. Heat 2 tbsp coconut oil in a pot over high heat. Add mustard seeds and let them crackle, then add curry leaves, green chilli and chopped onion. Cook over medium-high heat until the onion is soft.
5. Add the paste and cook over high heat for 4 to 5 minutes, until a slight glaze appears.
6. Add hot water to thin the curry, bring to a boil, then simmer over medium heat for 12 to 15 minutes until it thickens.
7. Optionally, rub the prawns with a pinch of salt and lemon juice to remove any off-smell. Add the prawns and cook gently for 5 to 6 minutes until fully cooked.
8. Adjust the consistency with hot water or further cooking, taste and adjust salt, and stir in coconut milk if using.

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