Malabar prawn curry and cucumber raita
( SERVES 3 )
Pan-frying the spices enhances the flavour. Prepare all the ingredients before you start cooking.
You can serve the raita with curries or as a dip for naan bread.
|2 Tbsp||Canola oil|
|¼ tsp||Mustard seeds|
|1 large||Onion, thinly sliced|
|1 Tbsp||Finely grated root ginger|
|3||Garlic cloves, crushed|
|½ tsp||Chilli powder|
|½ tsp||Ground turmeric|
|1 Tbsp||Tamarind paste|
|1 can||Coconut Milk, 400g|
|400 g||Raw prawns, shelled|
- Heat the oil in a non-stick pan. Add the mustard seeds and cook until beginning to pop. Add the curry leaves and cook on medium for 1 minute. Stir in the onion and sauté until softened. Add the ginger, garlic, dried spices and tomatoes. Stir-fry for 1 minute.
- Gradually stir in the tamarind paste then the coconut milk. Add the shelled prawns and cook on low until pink, about 2-3 minutes
- For the raita, mix all the the ingredients in a bowl.
Great served with a side of rice, topped with coriander leaves and cucumber raita.
See more of Jan's curry recipes: