Recipe by Toni Scorgie Styling Kim Hoepfl Photograph Graeme Borchers
1 red chilli, chopped and seeded
1 green chilli, chopped and seeded
1T coriander seeds 1t cumin seeds
48 prawns, shelled and cleaned
3 onions, sliced
3 garlic cloves, finely chopped
1t ginger, chopped
10 fresh curry leaves
2 cans chopped Italian tomatoes
1T tomato purée
1T brown sugar
2t mild curry powder
1 can coconut milk
300ml chicken stock
1/2 cup cream fresh coriander for serving
Grind the chillies, coriander, cumin and peppercorns.
In a pot add the butter and oil, and fry the prawns for two minutes or until they start to brown slightly. Set aside.
Fry the onions, garlic and ginger together until the onions have browned.
Add the ground spices, turmeric and curry leaves and fry for one minute. Then add the chopped tomatoes, tomato purée, sugar,curry powder and coconut milk, and simmer for about 15 minutes.
Add the stock and cream, and simmer for a further 15 minutes. The sauce should start to thicken.
Ten minutes before serving add the prawns to the sauce and leave to stand.
Serve with basmati rice and fresh coriander. Serves 6
This recipe is from the February 2011 House and Leisure Food issue.