For company
Malabar prawn curry
Easy, creamy and delicious — a curry from Kerala, in the south of India. Mustard seeds popped in oil, curry leaves, onion and tomato cooked down into coconut cream and coconut milk, and prawns dropped in only at the very end.
From Kerala, in the south of India. The prawns go in just before you serve — they need only a few minutes and any longer turns them rubbery.
Method
- 01
Heat the oil in a large sauté pan or wok, then add the mustard seeds. When they start to pop, add the curry leaves.
- 02
Fry for 1 minute to infuse the oil, then add the onions, ginger and garlic. Cook over a lowish heat for 5 minutes.
- 03
Add the chilli powder, turmeric and ground coriander and cook the spices for 1–2 minutes.
- 04
Add the tomatoes, coconut cream and coconut milk. Bring to the boil, then simmer for 15 minutes.
- 05
Add the lemon juice and brown sugar and a pinch of salt.
- 06
Add the prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs and serve.
Keep cooking
