Serves: 4 – 6
This is a beautiful curry.
Beautifully delicate and mild, so much so, you could be eating a contemporary French starter.
The lightness of it of course allows the prawns to sing rather than smothering them as merely a protein as so many curries do.
It is a Rick Stein number and the recipe from Kerala.
With some boiled basmati rice – and coriander – this will make your night.
2 tbsp coconut oil
¼ tsp ground black pepper
3 cardamom pods, lightly bruised with a rolling pin
2 medium onions, thinly sliced
3 cloves garlic, thinly sliced
5cm ginger, finely shredded
2 green chillis, slit lengthways, deseeded
1 tsp salt
Small handful fresh curry leaves
Small pinch turmeric
400ml coconut milk
1 ½ tsp white wine vinegar
500gm large tail-on raw prawns
2 tomatoes, thinly sliced for garnish
Boiled basmati rice to serve
Coriander leaves to serve (us, not Rick)
- Heat coconut oil in a heavy-based saucepan over a medium heat. Add the pepper, cardamoms and cloves and fry for 1 minute until fragrant. Add the onions and fry for 5 minutes until translucent. Stir in the garlic, ginger, chillies, salt and curry leaves and fry for 1 minute.
- Add the turmeric, coconut milk and vinegar. Bring to a simmer and simmer for 5 minutes until reduced slightly. Add the prawns and simmer for a further 4 minutes until the prawns are cooked through. Scatter the tomatoes on top, turn off the heat, cover the pan and set aside for 4 minutes.