I love cooking curries but it is very easy to fall into a rut with the seasonings so that all your creations end up tasting the same. Even if you are a good instinctive curry cook, it is good to try a recipe from time to time to get some slightly different ideas.
Print the recipe here.
• 1 cinnamon stick
• 4 green cardamoms and 5 cloves
• 2 or more green chillis
• 5cm piece fresh root ginger
• 2 cloves garlic
• 2 medium onions
• 100g cooked potato
• 4 medium tomatoes
• 200g peeled and prepared raw prawns
• 3 tbsp groundnut oil or ghee
• 400ml can coconut milk
• 1/2 tsp salt
1. Break the cinnamon stick, lightly crush the cardamoms to split the pods, then add both spices to the cloves. Set to one side. Seed the chillis and peel the ginger and garlic, then chop them roughly with the onion. Place them all in a liquidiser and blend to a smooth paste, adding a little water only if necessary.
2. Slice the cooked potatoes and cut the tomatoes into quarters. Cut the prawns carefully down their backs so that they start to butterfly open – remove any silver grey threads.
3. Heat a frying pan, add the oil or ghee and the spices and cook for a few seconds. Add the onion and chilli paste and cook for 4-5 minutes without browning.
4. Add the prawns and potatoes and stir-fry quickly until the prawns are pink all over, then add the tomatoes and coconut milk with the salt. Cook for a further 10 minutes or so, until the prawns are cooked through and the coconut and chilli sauce has thickened slightly. Serve with rice and dhal, garnished with a little chopped chilli if you wish.
• This is much better made with raw prawns rather than pre-cooked ones. You could, however, use some diced fish such as salmon or monkfish that would hold it’s shape while cooking.
• I am seldom adamant about the amount of salt to be used in recipes as taste is such a personal thing but I have found that 1/2 tsp is about right in this recipe. People often under-season curries which does spoil them.