Seafood Recipes - Malabar-style Prawn Curry

Ingredients

• 900 g/2 lb peeled prawns (shrimp)

• 5 ml/1 tsp tamarind concentrate

• 30 ml/2 tbsp cider vinegar

• salt

• 5 ml/1 tsp ground turmeric

• 150 ml/1/4 pt/2/3 cup coconut milk

• 30 ml/2 tbsp coriander (cilantro) seeds

• 10 ml/2 tsp cumin seeds

• 3 dried red chilies

• 1 onion, chopped

• 5 cloves garlic

• 2.5 cm/1 in ginger root, chopped

• 1.5 ml/1/4 tsp black peppercorns

• 45 ml/3 tbsp oil

• 5 ml/1 tsp black mustard seeds

• 50 g/2 oz/1/2 cup grated (shredded) coconut

• 250 ml/8 fl oz/1 cup water

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

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Method:

1. Mix together the prawns, tamarind, cider vinegar, salt and turmeric and leave to marinate for 30 minutes.

2. Puree the coconut milk, coriander and cumin seeds, chilies, onion, garlic, ginger and peppercorns to a paste in a blender or food processor. Heat the oil and fry the mustard seeds until they start crackling.

3.  Add the paste and fry for 2 minutes. Add the coconut and fry for 2 minutes. Add the prawn mixture and water and simmer for 20 minutes, stirring occasionally.

4. Garnish with the coriander and serve hot with plain rice, papadums, chutney and vegetables.