Back to 4 servings Prawns 1 pound jumbo prawns or shrimp (about 250 g), cleaned and deveined, frozen is fine if defrosted and drained Ground masala 8 dried Kashmiri red chillies, 8 to 10 6 garlic cloves 1 teaspoon whole peppercorns 1 tablespoon whole coriander seeds 1 teaspoon cumin seeds 1 small knob tamarind, or 1 teaspoon tamarind paste 1 teaspoon ground turmeric 0.5 cup freshly grated coconut, not desiccated 1 cup coconut milk, used in the grinding Curry 2 tablespoons coconut oil, ghee is a suggested substitute 1 tablespoon finely minced ginger 0.5 cup finely chopped onions 0.5 cup finely chopped tomatoes 0.75 teaspoon salt 8 curry leaves, 8 to 10; double if dried
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1 Step 1: Grind the dried chillies, garlic, peppercorns, coriander seeds, cumin seeds, tamarind, turmeric and grated coconut with the cup of coconut milk to a completely smooth paste. Add a little water if needed, then set aside.2 Step 2: Heat the coconut oil in a heavy pan over medium heat. Add the ginger and onions and saute until light golden, about 5 minutes.3 Step 3: Add the tomatoes and cook for 5 to 7 minutes, until soft and pulpy.4 Step 4: Add the ground masala, 1 cup of water and the salt. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, until oil floats on top and the color deepens.5 Step 5: Add the defrosted, drained prawns and cook for 7 to 8 minutes for jumbo prawns, until just cooked through, opaque and pink. Stir in the curry leaves, switch off the heat and rest for 5 minutes before serving.getsaucepan.com/r/ab07004c-4291-5e3f-8b4f-12bf77f9814b
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