Make sure your flatbread is handy for dipping and scooping.
- 1 tbsp finely chopped coriander roots and stems
- 1 long green chilli, chopped
- 1 tbsp finely grated ginger
- 2 tsp each ground tumeric and cumin
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 cinnamon quill
- 10 curry leaves (see Note)
- 400 g canned chopped tomatoes
- 1 kg green king prawns, peeled with tails intact, cleaned
- steamed white rice, to serve
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.
Using a mortar and pestle, pound coriander, chilli and ginger. Stir in turmeric and cumin.
Heat oil in a frying pan over medium–high heat. Add onion, stirring for 5 minutes or until softened. Add coriander mixture, cinnamon and curry leaves. Stir for 1 minute. Add tomatoes and 375 ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened. Add prawns and stir for 5 minutes or until just cooked. Season, then serve with rice.
• From greengrocers and Asian food shops.
Photography Brett Stevens