Women's Weekly (Malaysia) - - LIVING -

Prep 20 mins | Cook 40 mins | Serves 4

1 tsp cumin seeds

1 bird’s eye chilli, seeded, nely chopped 1cm knob gin­ger, grated

1 clove gar­lic, crushed

1 tbsp veg­etable oil

1 red onion, nely chopped

12 curry leaves

400g can diced toma­toes

1 cup wa­ter

1 tsp ground pa­prika

270ml can co­conut cream

2 tb­sps tamarind con­cen­trate

1 tsp brown sugar

1kg green prawns, peeled, tails on

1 cup pineap­ple, chopped

100g sugar snap peas, trimmed Shred­ded co­conut, steamed Bas­mati rice, to serve

1. Heat a small fry­ing pan on low, toast cumin seeds for 1-2 mins. Use a mor­tar and pes­tle to crush seeds with chilli, gin­ger and gar­lic. Pound well into a rough paste.

2. In a heavy-based fry­ing pan, heat oil on medium. Saute onion for 4-5 mins un­til ten­der. Add the curry leaves and cook for 1-2 mins un­til lightly toasted. Re­serve half leaves to serve.

3. Stir spice paste, toma­toes, wa­ter and pa­prika through. Bring to a sim­mer. Re­duce heat to low. Cook for 15-20 mins un­til liq­uid re­duces by half.

4. Mix in the co­conut cream, tamarind and sugar. Sim­mer for 4-5 mins un­til slightly thick­ened.

5. Add prawns to sim­mer­ing sauce and cook, stir­ring, 2 mins. Stir in pineap­ple and sugar snap peas, cook­ing a fur­ther 1-2 mins, to just heat through.

6. To serve, scat­ter the re­served toasted curry leaves and co­conut on top. Ac­com­pany with bas­mati rice.

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