Prawn Curry with Coconut Milk

Ingredients

• 500g (1 lb) raw tiger prawns (shrimp), peeled and deveined
• 1⁄2 tsp ground turmeric
• 2 tbsp ghee or mustard oil
• 1 tsp black mustard seeds
• 3 green cardamom pods, lightly bruised
• 4 cloves
• 1 cinnamon stick
• 1 bay leaf
• 20 fresh curry leaves
• 2 shallots, finely chopped
• 2 tbsp garlic and ginger paste
• 1 fresh green chilli, halved, lengthways and deseeded
• 2 tbsp coconut flour
• 400ml (13⁄4 cups) coconut milk
• Pinch of saffron threads
• 1⁄2 tsp paprika
• 1 tsp garam masala
• 1 tbsp finely chopped coriander (cilantro)
• Salt to taste

Steps

1. Sprinkle the prawns (shrimp) with the turmeric and mix well.
2. Heat the ghee or oil in a large frying pan or wok over a medium-high heat. When hot, toss in the mustard seeds. When they begin to pop, reduce the heat to medium and add the rest of the whole spices, bay leaf and curry leaves.
3. Fry for 30 seconds then add the shallots and sauté for about 5 minutes, until translucent and soft.
4. Add the garlic and ginger paste and the fresh chilli, and stir to combine. Add the prawns and paprika and fry, stirring regularly until the prawns begin to turn pink.
5. Stir in the coconut flour, coconut milk and saffron and simmer for a further few minutes so that the sauce thickens slightly and the prawns cook through. To serve, stir in the garam masala, check for seasoning and add salt to taste. Top with the fresh coriander (cilantro).