COCONUT PRAWN CURRY

“We always have one fish dish for our Eid lunch, and prawn curry is my aunt Nurjehan’s speciality. This beautiful, flavourful curry is quite light, so you’ll have no problem enjoying the other mains afterwards!”

Serves 3 to 4

EASY

Preparation: 10 minutes Cooking: 25 minutes

For the curry paste: dried chillies 2t garlic 5 cloves, minced whole peppercorns 1t coriander seeds 1T cumin seeds 2t tamarind paste ½t ground turmeric ½t desiccated coconut 25 g coconut milk ¾ cup

olive oil 2T butter 1T red onion 1, finely diced grated ginger 1T jumbo prawns 20, cleaned and deveined chilli powder 1t salt, to taste curry leaves 6 medium-sized tomatoes 2, chopped

(or ½ cup canned tomatoes with the juice) basmati rice, cooked, for serving poppadoms, for serving cucumber, peeled and thinly sliced, for serving green chilli, sliced, for serving mint, for serving lime juice, for serving

1 Using a mortar and pestle, combine all the paste ingredients except the coconut milk and grind until fine. 2 Pour the paste into a medium-sized bowl, add the coconut milk, stir to combine, then set aside. 3 Melt the olive oil and butter in a saucepan, then add the onion and sauté for 5–7 minutes over a medium heat until it starts to brown. Add the ginger and cook until fragrant.

4 Toss in the curry paste, allow to come to a gentle simmer, then add the prawns, chilli powder, salt, curry leaves and tomatoes.

5 Reduce the heat to low and cook for 10 minutes so the sauce reduces slightly, stirring occasionally. Serve with the rice, poppadoms, cucumber, chilli, mint and lime juice.

WHEAT- AND GLUTEN-FREE