Seafood Recipes - Madras Prawn Curry

Ingredients

• 900 g/2 lb peeled prawns (shrimp)

• 5 ml/1 tsp ground turmeric

• salt

• 45 ml/3 tbsp coconut cream

• 30 ml/2 tbsp coriander (cilantro) seeds

• 10 ml/2 tsp cumin seeds

• 2 dried red chilies

• 1.5 ml/1/4 tsp fenugreek seeds

• 10 ml/2 tsp tamarind concentrate

• 75 ml/5 tbsp coconut milk

• 45 ml/3 tbsp oil

• 5 ml/1 tsp black mustard seeds

• 2.5 ml/1/2 tsp asafetida

• 1 large onion, thinly sliced

• 6 cloves garlic, crushed

• 2.5 cm/1 in ginger root, finely chopped

• 1 green chili, finely chopped

• 45 ml/3 tbsp natural (plain) yoghurt

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

---

Method:

1. Mix the prawns with the turmeric and salt and leave to stand for 10 minutes. Grind the coconut cream, coriander, cumin seeds, chilies, fenugreek seeds, tamarind and coconut milk to a paste.

2. heat the oil in a large pan and fry the mustard seeds until they start crackling. Stir in the asafetida then add the onion, garlic, ginger and chili and cook until the onion is browned.

3. Add the paste and yoghurt and cook for 5 minutes until the mixture bubbles. Stir in the prawns and simmer for 15 minutes.

4. Garnish with coriander and serve hot with plain rice, papadums, vegetable sambar and chutney.