Prawn and coconut cream curry

Bibby's Kitchen
4 servings Prep: 20 mins, Cooking: 30 mins By Food24
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Ingredients (24)

1 vegetable oil
quantity curry paste
2 tomato paste
1/2 cup tomato passata — or tinned chopped tomatoes
1/2 tsp sugar
400 g coconut milk — tinned
prawns — deveined
lime — halved, juice only
salt — to taste
1 tsp cumin — seeds
1 tsp coriander — seeds
1/2 tsp mustard seeds — brown
2 vegetable oil
2 shallot — diced
1 garlic — cloves, minced
3 cm fresh ginger — grated
1 red chilli — deseeded and chopped
1.5 tsp garam masala
1/2 tsp turmeric
1/2 tsp chillies — powder
1/4 tsp dried chilli flakes — red
3/4 tsp salt
1 tsp sugar
1/4 cup water
1 lime juice
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Start with the paste. In a dry frying pan (no oil added), toast the cumin, coriander and mustard seeds over a medium heat until fragrant and the mustard seeds start to pop. Transfer to a grinder or place in a mortar and pestle and crush until fine and powdery. In the same pan, heat the vegetable oil and sauté the onion until soft and caramelised. This should take about 8 minutes. Add the garlic, ginger and chilli and cook for 2 minutes. Now add in the masala, turmeric, chilli powder, chilli flakes, salt and sugar. Stir through for several minutes. Lastly add the finely ground spices, water and lime juice. Mix to combine.

Transfer the paste to a processor and blitz until smooth. If you’ve made double, store half in a sterilised jar and cover the top of the paste with a tablespoon of vegetable oil to retain it’s flavour and freshness. Store in the refrigerator.

To make the prawn curry, heat 1 tablespoon vegetable oil in a pan. Add 1 x quantity curry paste, tomato paste, chopped tomatoes and sugar. Bring up to a gentle boil and then add the coconut milk. Simmer uncovered on a medium heat for 10-12 minutes. Add the prawns to the sauce and cook for 3-5 minutes, until cooked through. Add the juice of half a lime and check the seasoning. Serve immediately with your choice of sides.

Recipe reprinted with permission of Bibby’s Kitchen@36.
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