*A Simple Prawn Curry*
Serves 2 I cannot eat Prawns, but Todd loves them. He also loves a good curry. This is for him. 1 TBS coconut oil 1/2 tsp brown mustard seeds 1/2 tsp fenugreek seeds 1/4 tsp black onion seeds 1 medium onion, thinly sliced 2 cloves garlic, peeled and crushed 1 TBS grated fresh ginger root 1 tsp chilli powder or to taste 1/2 tsp ground coriander 1/2 tsp ground tumeric 1 dried chili 60ml tomato passata (1/4 cup) 50ml Tamarind Paste (2 TBS) 1/2 tsp white wine vinegar 250g peeled King prawns (generous half pound) Heat the oil in a pan over medium heat and add the mustard, fenugreek and onion seeds. Cook until the mustard seeds begin to pop. Add the onions. Cook, stirring occasionally, over medium heat for about 10 minutes until lightly coloured. Add the garlic and ginger and cook until very fragrant. Stir in the coriander, tumeric and chili. Add the passata, tamarind paste and vinegar. Bring to a boil and then check for seasoning, adding salt if needed. Stir in the prawns and cook until they are cooked through and pink. You may add a bit of water if you think it is too thick. Serve hot with rice. |