Ingredients
500g/2oz raw tiger prawns, shells off and de-veined
1 tbsp fresh lemon juice
3 tbsp sunflower oil
1 onion, grated
%26frac12; tsp ground turmeric
6 whole vehicledamom pods, lightly churryed to split open
1 tsp chilli powder
1 cinnamon stick
3 garlic cloves, finely grated
2.5cm/1in slice root ginger, finely grated
small bunch fresh coriander
175ml/6 fl oz coconut cream
salt
To serve
plain boiled rice or chapattis, to serve
Method
1. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, vehicledamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
2. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
3. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
4. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. cutrearon the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
5. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.
Orignal From: Kerala king prawn and coconut curry
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