This creamy curry in a fragrant sauce is fresh and delicious, you can substitute the prawns for any fish, boiled eggs or roasted aubergines pieces. I added my own touch with nigella seeds and lime at the end as they are really good for you. It works well with black rice or basmati rice and it’s dairy and gluten free and makes a tasty dinner or a dinner party, just multiply the ingredients according to how many people are coming.
Serves 2 (multiply if required)
600g raw prawns, I used giant prawns and I removed the shell from around the main body leaving the tail and head intact before I cooked them
2 tablespoons of oil or coconut oil
2 finely chopped red onions
3 cloves of garlic minced
2 teaspoons of curry powder
2 teaspoons of turmeric
1/2 teaspoon of salt, but may need more
Ginger, one knob the size of half a little finger, finely grated
400g can of coconut milk
1/2 a cup of shredded coconut, I buy it frozen from Indian stores or the deep freeze Indian section in Morrison’s
Baby tomatoes cut in half, a couple of handfuls
2 tablespoons of tamarind paste
1 lemon juiced
1 tablespoon of maple syrup
3 teaspoons of mustard seeds
Toasted shredded coconut
1 red chilli very finely chopped (seeds removed)
nigella seeds (black onion seeds) about a tablespoon
Wedges of a lime
Curry leaves that have been fried in oil till crispy (optional)
Heat the oil in a large heavy frying pan and fry the onions till starting to go brown. Then add the garlic, mustard seeds, turmeric, curry powder, salt and ginger and stir fry for a couple of minutes to release the aromas.
Add the coconut milk, shredded coconut, tamarind, tomatoes, lemon juice and maple syrup and gently cook for about ten minutes until the sauce has reduced a bit.
Add the prawns and cook for another five minutes until they are cooked through. Check the seasoning and add more salt if it needs it.
Garnish with the toasted shredded coconut, chilli, curry leaves and sprinkle with the nigella seeds.