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Malabar prawn curry

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Ingredients

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Malabar prawn curry

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Method

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1
Heat the coconut oil in a wide, deep pan and add the fenugreek seeds, ginger, garlic, chilli and curry leaves. Sauté well over a medium heat, stirring regularly to ensure nothing catches on the pan
2
Add the shallots to the pan and cook for a further 10 minutes, then stir in the turmeric, coriander and degi mirch powders. Cook for 2–3 minutes
3
Blitz the tinned tomatoes to form a purée and add this to the pan along with the fresh tomato slices. Mix well to combine, then allow the curry mixture to simmer until boiling
4
In a small dish, mix together the coconut powder and water to form a watery paste, adding more water if required. Gradually add this paste to the pan until fully incorporated, then reduce the heat a little and simmer for 5–10 minutes
5
Once the sauce has a smooth and velvety texture, add the prawns to the pan (along with a little extra water to loosen the consistency if required). Place a lid on the pan and leave to cook for a further 2–3 minutes
  • 12 prawns, peeled and deveined
6
Once the prawns are cooked through stir in the coconut milk and bring the curry up to the boil. Boil for 1 minute, then remove from the heat and adjust the seasoning to taste
7
To serve, divide the prawns between serving dishes and spoon any leftover sauce over the top. Garnish with curry leaves and serve immediately with steamed rice
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Malabar prawn curry

 
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