Ingredients
450
g (1 lb) peeled prawns
1
large onion, peeled and chopped
2
tomatoes, skinned and diced
2
small whole red chillis (optional)
50
g (2 oz) desiccated (dry) coconut
25
g (1 oz) creamed coconut
2
tsp ground coriander or coriander seeds
25
g (1 oz) tamarind pods
1
green chilli, seeded and cut in half
40
g (1.5 oz) fresh ginger root, peeled & finely chopped, or 1 tsp ground ginger
25
g (1 oz) ghee or 2 tbsp oil
Directions
1.
1 Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp.
2.
2 Meanwhile rinse the prawns and drain well. Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 minutes.
3.
3 Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side. Place the creamy milk in a saucepan, add the creamed coconut, peas, curry leaves, green chilli, ginger, tomatoes and tamarind pulp, cover and allow to simmer for 10-15 minutes.
4.
4 Heat 1 teaspoon of the ghee or oil in a separate pan and gently fry the fenugreek seeds, coriander and red chilli until the fenugreek turns light brown. Do not let the mixture burn and darken. Remove from the heat, allow to cool, then blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
5.
5 Heat a further1 tablespoon of the ghee or oil and fry the prawns until dry. Add the blended paste and gently fry for 5-6 minutes. Then transfer and stir this into the simmering coconut milk mixture and add salt.
6.
6 Simmer, covered, for 15-20 minutes. Before serving fry the onion in the remaining ghee or oil then spoon it over the prawn curry.
7.
7 If preferred remove the chilli halves, and serve with boiled rice.
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