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Prawns in tomato and coconut milk
Serves 4 Starters and mains
Ingredients
- 500g raw prawns, peeled (keep tail shells on) and deveined
- ¾tsp turmeric
- juice of 1 lime or lemon
- 2tbsp vegetable oil
- 1tsp black mustard seeds
- 1tsp cumin seeds
- a few curry leaves
- 1tsp crushed garlic
- 1tsp finely chopped root ginger
- 1 green chilli, finely chopped
- 4 kaffir lime leaves, shredded
- 1 shallot, thinly sliced
- 200ml fish stock
- 100ml tomato passata
- ½tsp chilli powder
- pinch of caster sugar
- 400ml coconut milk
- 1tbsp chopped coriander leaves
To serve
- basmati rice
- lime wedges
- coriander leaves
Method
Rinse the prawns. Mix them with sea salt to taste, ¼tsp of the turmeric and half the lime or lemon juice, and leave to marinate for 10-15 minutes.
Meanwhile, heat the oil in a pan until hot and add the mustard and cumin seeds. Once they begin to pop and splutter, add the curry leaves, garlic, ginger, chilli, lime leaves and shallot. Reduce the heat slightly and cook until the shallot becomes translucent. Now add the remaining turmeric, stir-fry for a few seconds, add the stock, bring to the boil and cook for 3-4 minutes, until it has reduced. Now add the passata, chilli powder and sugar. Reduce further to a consistency you like, then add the coconut milk and coriander, season to taste and simmer for 5 minutes or so.
Remove the sauce from the heat, pass through a fine sieve, then return it to the pan. Bring to a simmer over gentle heat, then add the prawns. Cook on a low heat for 5-7 minutes, until the prawns turn pink and are just cooked. Finish off with the remaining lemon or lime juice and serve with rice, lime wedges and coriander leaves.
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