Serves 1
Directions
- 1(Optional) For prawn stock, fry your prawn heads and shells in a little oil with a pinch of the whole spices you are also using for the spice mix.
- 2Cover with water, simmer for 20 mins, crush with the back of a spoon, then strain.
- 3For the spice mix, gently toast the spices in a dry pan until fragrant, cool, then grind to a rough powder.
- 4Pound or blitz the ginger and garlic to a paste (with a little water if necessary).
- 5Add 1 tsp of ginger / garlic paste to the raw prawns with 1/4 tsp each of turmeric and chilli powder.
- 6Mix well and set aside at room temperature.
- 7Heat the oil in a saute pan over medium-high heat and add the cinnamon stick and 1/4 tsp each fennel and cumin seeds.
- 8Add curry leaves (they will splutter), shortly followed by the onion and a good pinch of salt.
- 9Cook, stirring frequently, until onions are lightly browned.
- 10Turn heat down a little and add ginger / garlic paste and coriander stalks.
- 11After 1 min, add the ground spices.
- 12After 20 seconds, add the tomato.
- 13Add prawn stock (if using).
- 14Reduce until the rawness of the tomatoes has gone and some sweetness has developed.
- 15Check it’s salty enough.
- 16Turn the heat down and add prawns and green chillies.
- 17Cook gently until the prawns are just cooked through.
- 18Finish with chopped coriander leaves and lemon juice (add more lemon if you feel it needs it - it can take it!).
- 19Serve with plain rice, yoghurt, chutney and frozen parathas!
Ingredients
- 10 -12 king prawns, shelled and deveined
- 100 ml neutral oil
- 1.5 tbsp coriander stalks, finely chopped
- 0.5 tsp turmeric
- 1 tsp chilli powder
- 1.5 tsp spice mix
- 2 hot green chillies, split or chopped
- 1 small onion, finely chopped
- 4 cloves garlic, peeled
- 1 fat thumb ginger, peeled
- 0.5 cinnamon stick
- 2 large tomatoes, blitzed to a pulp
- 15 fresh curry leaves
- 0.5 half a lemon lemon juice
- 2 tbsp chopped coriander leaves
- 8 cardamom pods
- 2 tsp coriander seed
- 1 tsp fennel seed
- 1 tsp cumin seed
- 1 tsp black peppercorn
- 1 tsp ginger / garlic paste
- 0.25 tsp turmeric
- 0.25 tsp chilli powder
- 0.25 tsp fennel seeds
- 0.25 tsp cumin seeds
- 1 good pinch salt
Equipment
saute pandry pangrinder
Tips
- To make prawn stock, fry prawn heads and shells in a little oil with whole spices, cover with water, simmer for 20 minutes, crush, then strain.
- Gently toast spices for the mix in a dry pan until fragrant, cool, then grind to a rough powder.
- Pound or blitz ginger and garlic to a paste, adding a little water if necessary.
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