NORTH INDIAN-SPICED PRAWN CURRY

Preparation Method :

• Heat the oil in a large, non-stick saucepan, add the panch phoran and allow it sizzle until the lighter seeds have become a warm brown colour.
• Finely slice the remaining ginger into julienne.
• Add the onion, chillies and ginger julienne and cook until the onions are lightly golden.
• Blend the tomatoes, garlic and half of the ginger to a fine puree.
• Add the tomato paste, remaining spices and salt. Cook over a moderate heat until the spice paste releases oil, stirring often as it thickens.
• Adjust seasoning. Add the prawns and enough water. Bring to a boil, then simmer gently for 5 minutes, until the prawns are done.
• Stir in the cream, taste and adjust the seasoning, adding lemon juice and serve with the chopped coriander.