Coastal Coconut Prawn Curry

Ingredients

• 10-12 King prawns (shelled and deveined)
• ½ tsp turmeric powder
• Pinch of salt
• 2 tbsp vegetable oil
• 8-10 curry leaves
• 350mls coconut milk
• 50mls water
• 1 tsp tamarind paste
• Salt to taste
• 1 tbsp chopped coriander for garnish
• 100gms coriander leaves
• 6 cloves of garlic
• 1 inch piece of ginger
• 1 green birds eye chilli
• Juice of one lime

Steps

1. Peel and devein the prawns leaving the tails on. Sprinkle a pinch of salt and turmeric powder on the prawns. Mix well and set aside while you make the paste.
2. Mix all the ingredients for the paste in a mini processor and add a couple of tablespoons of water to form a smooth paste consistency. Spread a couple of teaspoons of the paste over the prawns and set aside.
3. Heat oil in a sauce pan add the curry leaves and sauté until they crackle. Add the remaining paste and fry on medium heat for 2 minutes. Add the prawns fry for 1 minute until they just start to take on a pink hue
4. Pour in the coconut milk and simmer for 5 minutes and add the water. Stir in the tamarind paste if using. Simmer for a further 4-5 minutes until the prawns are cooked. Season to taste and garnish with chopped coriander. Serve warm with chapattis or steamed rice.