South Indian King Prawn Madras Curry
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South Indian King Prawn Madras Curry
Recipe by Sarah Todd
Ingredients
4 tbsp Squeaky Gate extra virgin olive oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
3 garlic cloves, finely crushed
30 fresh curry leaves
2 tsp kashmiri chilli powder
2 tsp ground coriander
2 tsp ground turmeric
400g can chopped tomatoes
100ml tamarind liquid
2 green chillies, each sliced lengthways into 6 pieces, with seeds
1 tsp salt
2 cups coconut milk
700g Coles king prawns
Squeaky Gate extra virgin olive oil
Raco saucepan
to serve
rice
fried onions
lime
micro coriander
Method
Heat the extra virgin olive oil in the saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.
Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the onion, tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced.
Add the prawns, cook for a further five minutes or until just cooked through.
To serve, place rice on a shallow bowl and top with curry and garnish.
