- 450g uncooked peeled prawns
- 280g plum peeled tomatoes, puréed (tinned)
- 1 small onion, finely chopped
- 70 ml vegetable oil
- 1 ½ tsp salt
- 4 tbsp fresh chopped coriander
- 1 tsp garam masala
- 1 tbsp ghee, melted
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 small finger green chillies, finely chopped
- 2 tsp black mustard seeds
- 10 curry leaves, fresh or dried
- 350ml water
- 200ml coconut milk
- 1 ½ tbsp dried fenugreek leaves, crushed
- 1 ½ tsp cumin seeds
- ¾ tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp desiccated coconut (for garnish, optional)
- Heat 50ml vegetable oil in a saucepan with the cumin seeds for 30 seconds.
- Add onions to the saucepan and cook until the onions are golden brown, this should take about 8 minutes.
- Mix in the ginger and garlic pastes with the green chilli to the saucepan and cook for about a minute.
- Add the plum peeled tomatoes to the saucepan and cook for about 2 minutes.
- Remove the saucepan from the heat and blitz the sauce until fluffy in texture and a rustic orange colour.
- Put back onto a medium heat, add the turmeric, red chilli powder, cumin powder, salt and ghee to the sauce and cook the masala for 8-10 minutes on a low heat, stirring occasionally (add a little water if masala gets dry).
- In a separate saucepan, heat 20ml vegetable oil and add the black mustard seeds.
- Once the seeds start to pop, add the curry leaves to the saucepan and cook the mixture for about 1 minute.
- Add the curry leaves and mustard seed mixture to the masala sauce and cook for about a minute.
- Add the water to the masala and boil the curry for about 3 minutes on a medium to high heat.
- Add the coconut milk to the curry which will slightly thicken the sauce and cook for 2 minutes before adding the prawns to the saucepan.
- Cook the prawns for about 4-5 minutes in the curry, before adding fenugreek leaves, garam masala and coriander to the dish and cook for a final 1-2 minutes.
- Garnish and serve.