. Recipes .

Recipe: Prawn Curry (with coconut milk)

Posted: 15 October 2011

Summary:

This prawn curry from the Comfort and Spice cookbook by Niamh Shields (http://eatlikeagirl.com/) was the winner in my curry cook off!  Have a look at my blog (October 2011) for the fully story.  A lovely rich curry with a good depth of flavour - a pleasure to make as well.

Number Served:

2

Ingredients:

1 tbsp cumin seeds
12 black peppercorns
4 cloves
2 tsp ground turmeric
1 onion, finely chopped
2.5cm fresh root ginger, finely chopped or grated
1 green chilli (more if you like it spicier)
1 tbsp light oil
2 garlic cloves, finely chopped
400g can chopped tomatoes
1 tsp caster sugar
400g can coconut milk
250g raw prawns, shelled and deveined
3 tbsp chopped coriander leaves
juice of ½ unwaxed lemon
sea salt
freshly ground black pepper

Method:

Fry the cumin for a minute in a dray frying pan and grind with the other whole spices in a mortar and pestle or spice grinder.  Add the turmeric.
Fry the onion, ginger and chilli in the oil until the onion is soft and translucent.  Tip in the garlic and fry for a couple of minutes.  Add the spices and stir for a minute or so to temper them.  Add the tomatoes and sugar and cook, stirring for five minutes.  Pout in the coconut milk, bring to the boil and cook for about 15 minutes, or until reduced by at least one-third.  Add the prawns and cook until pink.  It will only take a few minutes; take care not to overcook them.
Add the coriander and lemon juice to taste, to lift the flavour.  Season and serve immediately.