Wednesday, 18 August 2010

Chingri malai kari - king prawn and coconut curry

If you've never made a curry from scratch before this is for you! Don't be put off by the number of spices in this recipe, you can buy them all in your supermarket, and once you have them in your spice rack you'll be a curry master!
This recipe is from Rick Stein's Far Eastern Odyssey, I want to eat everything in this book .... and i mean everything! If you own just one cook book, make sure it is this!

Serves 4

300g shallots or onions, roughly chopped
40g peeled ginger, roughly chopped
40g garlic, roughly chopped
400g large raw peeled prawns
1 tsp turmeric powder
3 tbsp mustard or vegetable oil
1 tsp cumin seeds
3 bay leaves
10-12 curry leaves
1/2 tsp kashmiri chili powder
1/2 tsp mild paprika
4 green cayenne chilies, 
slit open lengthways
300ml coconut milk
30g fresh coconut, finely grated
1 tbsp Garam masala
1 tsp jaggery or palm sugar
1 tbsp lime juice

Put the onion, ginger and garlic into a mini food processor and blend to a smooth paste.
put the prawns into a bowl and toss them with the turmeric and 1 teaspoon of salt.  Heat 2 tablespoons of the oil in a large, non-stick frying pan, add the prawns and stir-fry briefly-just 1-2 minutes until they take on some colour.  Spoon onto a plate and set aside.

Add the remaining oil to the pan with the cumin seeds, bay leaves and curry leaves and allow them to sizzle for a few seconds. Add the onion paste. chili powder and paprika and fry gently for 1o minutes, stirring, until the paste is rich and aromatic.  Add 150ml water, cover and simmer for 6 minutes, stirring now and then.  Stir in the green chilies and simmer for a further 4 minutes.

Add the coconut milk and bring to a simmer.  Add the prawns, grated coconut, garam masala and sugar and simmer for 1-2 minutes until the prawns are cooked through.  Stir in the lime juice and serve.

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