Aileen is a Goan who came to London via Zimbabwe. When she wrote to her mother for recipes, this is the prawn curry she was sent. Serve it with plain rice and the mango salsa she has created while living in London.
- 2 tbsp olive or sunflower oil
- 1 medium onion, finely chopped
- 1 tsp finely chopped garlic
- 1 tbsp ground cumin
- 2 tbsp chilli powder
- 1½ tbsp ground coriander
- ½ tsp salt
- 2 x 400 ml cans coconut milk, well shaken
- 2 tsp tamarind concentrate
- 3 small stock cubes
- 4 tsp caster sugar, or to taste
- 750 g (1 lb 10 oz) raw king prawns, peeled and de-veined
- 2 hot green chillies, sliced lengthways
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for 1 minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.
Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies
and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve.