Tara’s prawn malabar recipe

Serves 4

Ingredients

Vegetable oil 

Thumb Size Piece of Ginger

4 Small Garlic Cloves

Half a Red Chilli

20 Curry Leaves

1 tsp Black Mustard Seeds

1 Onion, finely diced

1 tsp Turmeric

1 tsp Ground Coriander

1/4 tsp Chilli Powder

1/2 tsp Ground Fenugreek

1 tsp Salt 

1 tsp Sugar

1 Tin coconut Milk

1 tbsp Tamarind Paste

1 tin Tomatoes

20 Prawns (if you want 5 per person)

1 Lime Cut into Wedges

A Handful of Fresh coriander

Method

1. Peel the ginger using a teaspoon. Peel the garlic cloves. Finally chop both. 

2. Slice the chilli in half, remove the seeds and finely slice.

3. Put your pan on a medium heat and add a few tablespoons of oil. Once hot add the ginger, garlic and chilli. Fry for a couple of minutes. You don’t want any colour. 

4. Add curry leaves and mustard seeds. Cook for a few minutes.

5. Add the onion, sweat until translucent. 

6. Add the turmeric, coriander, fenugreek and chilli powder. Fry for a few minutes. 

7. Blitz the can of tomatoes in a food processor until smooth. Add the tomatoes to the pan. Stir well.

8. Add the tamarind and sugar. 

9. Add the coconut milk. Simmer for 10 mins on a low heat. Add the salt. 

10. Taste and adjust (you may want to add more salt or sugar).

11. Turn the heat off and add your prawns. They should be cooked in about two minutes. Check that they have turned pink. Spoon into a dish and garnish with fresh coriander.

12. Serve with rice and a wedge of lime.