This dish is one of my favourites. Creamy coconut milk, sweet prawns, little crunchy bits of coriander stalk and mustard seeds and a nice bite from the chile powder.
You can make this perfectly well with fish, if you haven't go prawns, and you can add more chile (I'd recommend a couple of green Thai chiles) if you want. I served this with plain basmati rice.
Ingredients:
(serves 4 people)
Vegetable oil for cooking
2 medium red onions, finely diced
2 tsps garlic paste (or 4-5 garlic cloves, minced)
1 tbsp ginger paste (about a 2" piece)
1 tsp black mustard seeds
½ tsp fenugreek seeds
1 tbsp tomato paste
1 can (400 mls) unsweetened coconut milk
1 tbsp coriander powder
1 tsp hot chile powder (I used Rajasthani hot chile powder)
1 tsp paprika
2 tsps freshly ground black pepper
Handful of fresh coriander, stalks and leaves, chopped
Salt to taste
Extra water if needed
400 gms prawns, peeled and deveined.
Method:
You can make this perfectly well with fish, if you haven't go prawns, and you can add more chile (I'd recommend a couple of green Thai chiles) if you want. I served this with plain basmati rice.
Ingredients:
(serves 4 people)
Vegetable oil for cooking
2 medium red onions, finely diced
2 tsps garlic paste (or 4-5 garlic cloves, minced)
1 tbsp ginger paste (about a 2" piece)
1 tsp black mustard seeds
½ tsp fenugreek seeds
1 tbsp tomato paste
1 can (400 mls) unsweetened coconut milk
1 tbsp coriander powder
1 tsp hot chile powder (I used Rajasthani hot chile powder)
1 tsp paprika
2 tsps freshly ground black pepper
Handful of fresh coriander, stalks and leaves, chopped
Salt to taste
Extra water if needed
400 gms prawns, peeled and deveined.
Method:
- In a large pan, heat the oil and, when hot, add the onions. Cook for a few minutes until the onions are softened.
- Now add the mustard seeds and fenugreek seeds. When the mustard seeds begin to pop, add the garlic and ginger pastes and stir for about 2 minutes, until the raw smell of the garlic has disappeared.
- Add the tomato paste and stir to mix well.
- Now add the coconut milk and stir for a minute or two, until the liquid begins to boil. Lower the heat and add the coriander powder, chile powder, paprika and black pepper. Stir to mix and cook for about 5 minutes. Add a tsp of salt and a little water if the sauce thickens too much. Taste.
- Now add the coriander leaves and stir to incorporate. Cook for a couple of minutes.
- Finally, add the prawns and cook until just pink, about 3-4 minutes (depending on the size of the prawns)
- Serve immediately with basmati rice or Indian bread.
