For company
Prawn curry
Fast, fragrant, coastal. Curry leaves crackling in oil, tomato and coconut, prawns just cooked through. Ten minutes at the stove and the whole room smells of the sea.
Prawns overcook in a blink. Add them last, take them off the heat the second they curl.
Method
- 01
Heat the oil. Add mustard seeds — when they pop, add curry leaves. Careful, it will splutter.
- 02
Add onion and salt, cook 8 minutes until soft and golden.
- 03
Add garlic, ginger, chilli, cook 1 minute.
- 04
Add turmeric, chilli, coriander, cook 30 seconds. Add tomatoes, cook 5 minutes until they collapse.
- 05
Add coconut milk and tamarind. Simmer 5 minutes. Taste for salt.
- 06
Add prawns and cook 3-4 minutes until just pink and curled. Off the heat immediately.
- 07
Finish with coriander. Serve with rice.
Keep cooking
