Directions
- 1Prepare the onion by slicing it.
- 2Crush garlic, ginger, and chilies using a blender, adding some water.
- 3Place a heavy pan on the stove at high heat. Add a big glug of olive oil.
- 4Add fenugreek, cumin, mustard, and fennel seeds to the hot oil.
- 5Add the curry leaves and stir well.
- 6Add the sliced onions and caramelize lightly.
- 7Add a can of whole peeled tomatoes and let it sizzle and break down for about two minutes.
- 8Add the prepared fresh spices mixture.
- 9Mix until well combined, then add a tablespoon of tamarind puree.
- 10Season with salt and sweetener, and add two tablespoons of Fiji curry powder.
- 11Mix well.
- 12Add a big glug of kara coconut milk.
- 13Add the prawns, stir quickly to incorporate, and cover for 10-15 minutes until prawns are cooked.
- 14Let the prawns sit in the sauce for about five minutes before serving.
Ingredients
- 250 grams Australian tiger prawns
- 1 medium onion
- 4 cloves garlic
- 1 thumb-size piece ginger
- 2 small red chilies
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 2 sprigs curry leaves
- 1 can whole peeled tomatoes
- 1 tablespoon tamarind puree
- 1 teaspoon salt
- 1 teaspoon sweetener
- 2 tablespoons Fiji curry powder
- 200 ml kara coconut milk
Equipment
knifeblenderheavy panwooden spoon
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