Prawns in spicy kerala-style sauce recipe
- Cuisine: Indian
- Serves 6
Ingredients25g tamarind paste or 60ml (¼ cup) tamarind concentrate*
1½ tsp cumin seeds
½ tsp fenugreek seeds
1 tbsp green peppercorns in brine, drained
1 red bird’s-eye chilli, seeded, finely chopped
5cm piece ginger, grated
1 garlic clove, crushed
60ml (¼ cup) vegetable oil
½ tsp black mustard seeds
10 curry leaves
1 red onion, finely chopped
2 tomatoes, finely chopped
1½ tsp ground turmeric
1 tsp ground paprika
1 tsp brown sugar
270ml coconut cream
24 green king prawns, peeled with heads and tails intact, cleaned
Steamed basmati rice and coriander sprigs, to serve
Preparation(If using tamarind concentrate, skip this step.) Place tamarind paste in a saucepan with 250ml (1 cup) water and bring to the boil. Reduce heat to low and cook for 25 minutes, breaking up tamarind. Strain through a fine sieve over a bowl, pressing to extract excess liquid. Discard solids and reserve liquid.
Heat a frying pan over low heat and toast cumin and fenugreek seeds separately for 2 minutes each. Cool, then place in a mortar with peppercorns, chilli, ginger and garlic, and, using a pestle, grind to a paste.
Heat oil in a large, heavy-based frying pan over medium heat. Add mustard seeds and curry leaves, and cook for 30 seconds or until seeds pop. Add onion and cook for 5 minutes or until softened. Add tomatoes and cook for 4 minutes or until soft. Stir in spice paste, turmeric, paprika, 1 tsp salt and 375ml (1½ cups) water. Reduce heat to low and simmer for 25 minutes or until sauce has reduced by half and is slightly thickened.
Stir in ready-made concentrate or reserved tamarind liquid, sugar and coconut cream, and cook, stirring with a wooden spoon, for 10 minutes or until thick enough to coat the back of the spoon. Add prawns and cook for 3 minutes or until just cooked. Scatter over coriander leaves and serve with rice.
* Tamarind paste and concentrate are from Asian food shops.
DRINK 2010 S.C. Pannell Pronto Bianco
Photography by Rob Frith.
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