This is a great recipe and unlike a lot of Indian recipes this allows for a quick cooking time and without sacrificing on any flavour.
Serves 4
1 bunch coriander, white roots attached
2 long red chilies, seeds and stalks removed
4 eschallots ,peeled
2 garlic cloves, peeled
2 cm piece peeled ginger
¼ cup vegetable oil
1 tsp black mustard seeds
1 tbsp coriander seeds
15 curry leaves or 2 tbsp dry curry leaves
½ tsp turmeric
1 tsp hot paprika
400 ml coconut milk
400g can chopped tomatoes
1 tbsp tamarind paste
1 tbsp brown sugar
1kg large green prawns
1 lime, juiced
Sea salt flakes
Steamed basmati rice, to serve
- Rinse white coriander roots, then put in a food processor. Reserve coriander leaves. Add chilli, eschallots, garlic, ginger and 2 tablespoons of the oil. Process until a paste is formed. Heat a large heavy-based pan over a medium-low heat. Add mustard seeds, coriander seeds and curry leaves and cook for 1-2 minutes or until curry leaves are crisp. Transfer to a mortar and pestle and grind until finely crushed.
- Heat the remaining oil in the same heavy-based pan over a medium heat. Add chilli mixture and cook, stirring, for 5 minutes or until soft but not brown. Add crushed seeds and leaves, turmeric and paprika and stir for 1 minute
- Add coconut milk, tomatoes, tamarind paste and brown sugar and stir to combine. Bring to a simmer and simmer for 10 minutes. Peel and devein prawns, leaving tails attached. Stir in prawns, then cover and cook for 8-10 minutes or until prawns are cooked and curry sauce has reduced and thickened. Stir in lime juice and half of the reserved coriander leaves. Season with salt. Sprinkle with remaining coriander leaves and serve with steamed basmati rice.
