Name: Prawn and coconut cream curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 tbsp vegetable oil; curry paste see recipe; 2 tbsp tomato paste; 1/2 cup tomato passata or tinned chopped tomatoes; 1/2 tsp sugar; 400 g coconut milk; 500 - 600 g prawns deveined; 1/2 lime juice only; salt to taste; 1 tsp cumin seeds; 1 tsp coriander seeds; 1/2 tsp brown mustard seeds; 2 tbsp vegetable oil; 2 shallot diced; 1 garlic clove minced; 3 cm fresh ginger grated; 1 red chilli deseeded and chopped; 1.5 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp chilli powder; 1/4 tsp dried chilli flakes; 3/4 tsp salt; 1 tsp sugar; 1/4 cup water; 1 tbsp lime juice

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Ingredients (25)

1 tbsp	vegetable oil
	curry paste — see recipe
2 tbsp	tomato paste
1/2 cup	tomato passata — or tinned chopped tomatoes
1/2 tsp	sugar
400 g	coconut milk
500 - 600 g	prawns — deveined
1/2	lime — juice only
	salt — to taste

FOR THE SPICE PASTE:

1 tsp	cumin seeds
1 tsp	coriander seeds
1/2 tsp	brown mustard seeds
2 tbsp	vegetable oil
2	shallot — diced
1	garlic clove — minced
3 cm	fresh ginger — grated
1	red chilli — deseeded and chopped
1.5 tsp	garam masala
1/2 tsp	turmeric
1/2 tsp	chilli powder
1/4 tsp	dried chilli flakes
3/4 tsp	salt
1 tsp	sugar
1/4 cup	water
1 tbsp	lime juice

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Method:

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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