Note: This recipe is absolutely delicious. Leave enough time to make it, but it’s worth every minute spent. -Claire
For the Sauce
- 1 tbsp tomato purée
- ¾ tsp salt
- ¼ tsp sugar
- 1 tsp garam masala
- ½ tsp ground roasted cumin seeds
- ¼ tsp chilli powder or to taste
- 3 tbsp finely chopped green coriander
- 1 fresh hot green chilli, finely chopped
- 1 tbsp lemon juice
- 200ml/7¼fl oz tinned coconut milk, well stirred, or single cream
For stir-frying the prawns
- 3 tbsp vegetable oil
- 1 tsp black mustard seeds
- 3 garlic cloves, peeled and finely chopped
- 10-15 curry leaves
- 560g/1lb 3¾oz medium-sized prawns, uncooked, peeled, deveined and washed then patted dry
- Put the tomato purée in a bowl.
- Add the salt, sugar, garam masala, ground roasted cumin seeds, chilli powder, green coriander, green chilli, lemon juice, and 1 tbsp water. Mix well.
- Slowly add the coconut milk or cream, mixing as you go. Set aside.
- Stir-fry the prawns: put the oil in a wok or frying pan and set over highish heat.
- When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – put in the garlic and curry leaves.
- Stir until the garlic turns medium brown and put in the prawns.
- Stir until the prawns turn opaque most of the way through and put in the sauce.
- Turn the heat to medium and just heat the sauce through until it begins to simmer. By then the prawns should be completely opaque and cooked through.
- Turn off the heat.