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Kolmi no patio (prawns in hot and sweet sauce)
Serves 4 Starters and mains
Ingredients
- 500g raw, peeled prawns
- juice 1⁄2 lemon
- 1tsp ground turmeric
- 4-6 tbsp sunflower or rapeseed oil
- 10-12 curry leaves
- 1 aubergine, diced
- 150-200g red kuri or other winter squash flesh, diced
- 2 onions, finely chopped
- 2 green chillies, chopped
- 1 heaped tsp chilli powder
- 1tbsp ground coriander
- 1 heaped tbsp ground cumin
- 2tbsp ginger and garlic paste or 6 garlic cloves, crushed, and 1tbsp grated fresh ginger
- 2 large tomatoes, chopped
- 2-3tbsp fresh tamarind pulp or 1tbsp tamarind paste
- 100g jaggery or muscovado sugar
To serve
- 2tbsp chopped coriander leaves
- chapatis, hot dhal or boiled rice
Method
Devein and wash the prawns,
toss in the lemon juice and
turmeric and set aside.
Heat 2-3tbsp of the oil in a
flameproof casserole, add the
curry leaves and aubergine and
sauté until well browned, then remove with a slotted spoon
and set aside in a strainer
over a bowl.
Add 1 more tbsp oil to the pan, add the squash and sauté until browning slightly. Remove and repeat with more oil and the onions. Sauté until golden brown, then add the green chillies, chilli powder, ground coriander, cumin and the ginger and garlic paste or garlic and ginger. Sauté for 2-3 minutes over a medium-low heat and add the chopped tomatoes. Cook, stirring, for a further 2–3 minutes, then add the tamarind and jaggery or sugar. Stir until the tamarind and jaggery are fully dissolved, then add the aubergine and squash and check for seasoning – it should be a little hot, sweet and sour. Add the prawns and cook for 2-3 minutes until the prawns are pink.
Garnish with fresh coriander and a sprinkle of salt and serve with chapatis, hot dhal or rice.
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