Tangy, spicy and aromatic, this curry is packed with flavour.
Serves: 4
INGREDIENTS
SPICE MIX
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon mustard seeds
¼ teaspoon each fennel seeds and peppercorns
8 cardamom pods
3 cloves
CURRY
1 tablespoon neutral oil
3cm piece ginger, chopped
8 shallots, halved
5 cloves garlic, chopped
20 curry leaves
1 cinnamon stick
½ teaspoon each ground turmeric and kashmiri chilli powder
1 teaspoon garam masala
8 vine tomatoes
¾ teaspoon table salt
2½ teaspoons caster sugar
75ml water
1 cup coconut milk
600 grams whole tiger prawns, or 400 grams raw prawn cutlets
METHOD
SPICE MIX: Fry all the spices in a small frying pan until aromatic. Finely grind in a spice grinder or mortar and pestle.
CURRY: Heat the oil in a large frying pan over a medium heat. Fry the ginger and shallots for 8 minutes, until softened and beginning to colour. Add the garlic and curry leaves and fry for 2-3 minutes. Add 2 teaspoons of the ground spices, the cinnamon, turmeric, chilli powder and garam masala. Fry for a few minutes, then add the tomatoes, salt, sugar and water. Cook for 10 minutes. Add the coconut milk and simmer for 20 minutes. Season. Add the prawns, turn to coat and simmer for 5 minutes, until cooked.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.