Rose & Prawn Coconut Curry
TOTAL TIME: 35 MINUTES
750 g large green king prawns, shelled and deveined with the tails remaining
1 ½ tsp turmeric
Juice of one large lime
¼ tsp salt
6 tbsp vegetable oil
1 ½ tsp cumin seeded
1 ½ tsp mustard seeds
8 curry leaves
2 - 3 shallots, peeled and thinly sliced
3 cloves garlic, finely chopped
25 g piece fresh ginger, chopped or grated
1 long green chilli, finely chopped
300 mL fish stock
1 x 400 mL tin full-cream coconut milk
140 g tomato purée
1 ½ - 2 tsp natural rosewater essence
¼ tsp cayenne pepper
3 tbsp chopped coriander leaves plus extra to garnish
Salt to taste
Place the prawns into a bowl, toss with the turmeric, lime juice and salt. Leave to marinate for 10 to 15 minutes.
Heat half the oil in a casserole dish over a medium heat until hot, fry the prawns in two batches removing once they have a light golden crust and set to one side for later.
Add the remainder of the oil to the dish and gently fry the cumin and mustards seeds with the curry leaves for 2 to 3 minutes. Add the shallot, garlic, ginger and green chilli and sauté.
Add the fish stock and bring to the boil, simmer without the lid for 5 to 6 minutes, until the stock has reduced down a little.
Add the coconut milk, tomato purée, rosewater, cayenne pepper and chopped coriander. Simmer on a gentle heat for a further 5 minutes and season to taste.
Stir in the fried prawns, put on the lid and cook for a few minutes more until piping hot. Serve garnished with fresh coriander leaves and accompany with basmati rice.
NOTE: For a milder curry, remove and discard the seeds from the fresh chilli and omit the ¼ teaspoon of cayenne pepper.