Prawn curry

Ingredients

1 tin carnation coconut milk (400ml)

½ tsp tamarind concentrate paste

½ tsp mustard seeds

16 curry leaves

2 med onions finely sliced

1 tsp fresh grated ginger

3 cloves garlic

2 green chillies cut these lengthways

½ dried chilli finely chopped (to taste)

½ tsp turmeric powder

½ tsp cumin powder

½ tsp coriander powder

2 spring onion chopped

4 chopped tomatoes

2 red capsicums finely sliced

100ml hot or boiling water

Pinch of salt

400g uncooked prawns peeled

 

 

Method

Add a little oil to a pan, add the mustard seeds and heat till they begin to pop.  Add the curry leaves and the onions, cook till the onions soften.

Add the ginger, garlic and green chillies, cook for about 2 mins.  Then add the red chilli, turmeric, coriander, and cumin powder, spring onions with about 2 Tbsp of water to prevent the spices sticking.  Cook for a further 2 mins.

Add the chopped tomatoes, capsicums, water, tamarind, simmer gently for a few minutes until the tomatoes have broken down.

Add the prawns and coconut milk, simmer until the prawns have cooked – about 2-3 minutes.

Serve with brown or white rice.