SUMMER PRAWN CURRY

Prep time 10 mins Cooking time 20 mins Serves 4

INGREDIENTS

1 kg uncooked king prawns 4 tbsp vegetable oil

1 stick fresh lemon grass, white part only, finely chopped 2 medium (340g) red onions, thinly sliced

1 clove garlic, crushed

1 tsp ground turmeric 200g green capsicum, chopped ½ cup (40g) shredded coconut 2 tbsp tamarind purée 2 tsp finely grated fresh ginger 250ml water

1 cup loosely packed fresh coriander leaves

½ cup loosely packed fresh mint leaves

4 fresh long green chillies, seeded, chopped coarsely 2 tbsp lime juice

2 tbsp water, extra

1 tbsp fish sauce Steamed basmati rice and pappadams, to serve

METHOD

Shell and devein the prawns, leaving the tails intact.

Heat 2 tbsp oil in a large deep frying pan over high heat. Cook the prawns, in batches, for about 1½ mins on each side or until golden and almost cooked through. Transfer prawns to a plate. Reduce heat to medium. Add remaining oil to pan; cook lemon grass and onion, stirring, for 5 mins or until onion is soft. Stir in garlic and turmeric; cook, stirring, for 1 minute. Add capsicum, coconut, tamarind, ginger and water. Simmer, uncovered, for 5 mins or until liquid has almost evaporated. Meanwhile, blend or process coriander, mint, chilli and juice to form a smooth paste, adding extra water if required. Return prawns to pan with fish sauce; simmer, uncovered, for 1 minute or until hot. Remove from heat; spoon coriander purée over curry. Serve the curry with steamed rice and pappadams.

Note: Instead of prawns, you can use any firm white fish fillet or salmon fillets in this recipe.