Name: Malabar Prawn Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves: 4+
Cuisine: Indian
Ingredients: 3tbsp flavourless oil, such as groundnut; 1/2tsp mustard seeds; 12 curry leaves; 2 onions, thinly sliced; 5cm (2in) piece fresh root ginger, peeled and grated; 2 garlic cloves, crushed; 1/4, 1/2, 3/4 chilli powder (according to taste); 1/2 tsp each turmeric and ground coriander; 4 large tomatoes, roughly chopped; 200ml (7fl oz) coconut cream; 200ml (7fl oz) coconut milk; squeeze of lemon juice; 1tbsp palm sugar (or soft brown sugar); 600g (1lb 5oz) large raw tiger prawns, peeled

By Woman and Home published 22 November 06

Method

Heat the oil in a large saute pan or wok, then add the mustard seeds. When they start to pop, add the curry leaves. Fry for a minute to infuse the oil, then add the onions, ginger and garlic. Cook over a lowish heat for 5 minutes, then add the chilli powder, turmeric and coriander. Cook the spices for a minute or two.
Add the tomatoes, coconut cream and milk. Bring to the boil, then simmer for 15 minutes. Add the lemon juice and palm sugar and a pinch of salt. Add the prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs and serve.