PRAWNS IN COCONUT MILK

Preparation Method :

• Heat the oil in a pan. Add the mustard seeds, fenugreek seeds and the onion. Cook, stirring frequently, for 5 minutes until the onion is soft but not brown.
• Add the garlic and ginger purees and the chillies and cook, stirring frequently, for a further 5 minutes, until the onion is a light golden colour.
• Add the coriander, turmeric and chilli powder and cook, stirring, for 1 minute.
• Add the salt and coconut milk, prawns and tamarind juice. Bring to a slow simmer and cook, stirring occasionally, for 5 minutes.
• Meanwhile, heat the remaining oil in a pan.
• Add the pepper and curry leaves. Turn off the heat and leave to sizzle for 20 seconds, then fold the aromatic oil into the prawn mixture.
• Remove from the heat and serve immediately with plain boiled basmati rice and a vegetable side dish.