Fri, 14 October 2022
INGREDIENTS:
For the paste blend together:
• 2 tbsp desiccated coconut or fresh if in season
• 5mm/¼in fresh root ginger, peeled and roughly chopped
• 3 cloves garlic roughly chopped
• ½ fresh lime juice
• 1/2 tsp fennel seeds
• 2 green chillies (use 1 if you prefer less spicy)
• Hand full of chopped coriander
• Water to make the pastes smooth
For the curry:
• 3 tbsp vegetable oil
• 10-12 Prawns, or use any meaty fish
• I medium red onion, finely chopped
• 1 tin coconut milk
• ½ tin chopped tomatoes
• 1 tsp garam masala
• ½ tsp ground turmeric
• ½ tsp Black mustard seeds
• 1/2 tsp cumin powder
• 3 curry leaves (fresh if you can get them)
• 1 star anise
• ½ tsp coriander powder
• salt and freshly ground black pepper
• chopped fresh coriander, to garnish
• freshly cooked rice, to serve
Notes: Add Peas / vegetable or spinach for extra bulk
METHOD
1. For the paste, add all the ingredients to a blender or food processor along with 3 tablespoons of olive oil and blend to a smooth paste. (Add water if it's too dry to make a smooth)
2. To make the curry, heat the oil in a large saucepan over a medium heat. Add star anise and curry leaves, black mustard seeds and onions sauté for 8 minutes or until golden and all spices and fry until softened and mixed.
3. Add the coconut paste and all the spices and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.
4. Stir in coconut milk, tomatoes, lime juice and. Simmer for about 8-10 minutes to allow sauce to reduce slightly.
5. Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.
6. Garnish with some coriander and chilli. Serve with rice.
