Prawn Moilee

shrimp curry indian chile pepper onion ginger garlic coconut tomato

Naved Nasir

4 servings

Source

Ingredients

6 green chillies

55ml (about ¼ cup) vegetable oil

2 tsp. mustard seeds

30 fresh curry leaves

300g (2 cups) Spanish white onions, sliced (a little chunky is good)

15g (1 Tbsp.) garlic paste

15g (1 Tbsp.) ginger paste

2 tsp. fine sea salt

1 tsp. freshly ground black pepper

1¼ tsp. ground turmeric

25g (¼ cup) fresh root ginger, cut into matchsticks

400ml (about 2 cups) coconut milk

250ml (about 1 cup) coconut cream

24 large prawns

300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges

Lemon wedges, to serve

Method

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.

Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.

Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.

Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.

Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.

While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.

Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.

Serve scattered with the fried curry leaves, with lemon wedges on the side.