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healing the sick pt. 2. Dhruv's Malabar prawn curry



The second dish I cooked this weekend for my poor, poor, post-operative wife from Dhruv Baker's book Spice is a really lovely gently spiced prawn curry.
We just added some shop bought poppadums and nan. It was delicious but if I was be a tiny weeny bit picky I would add just a touch more heat, Mrs Cook would however disagree, she loved it just the way it is.
Once again the recipe was very easy.

 Ingredients

 500g prawns - shelled and deveined
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 sprigs fresh curry leaves (I could only get dried)
1 teaspoon black mustard seeds
½ teaspoon fenugreek seeds
1 onion finely chopped
1 teaspoon ginger
½ teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
Half a tin of tinned chopped tomatoes
100ml chicken or fish stock
1 teaspoon tamarind paste
400ml coconut milk
Salt to taste




Instructions

 Heat the oil in a saucepan and add half the curry leaves, the mustard seeds, the fenugreek seeds and the ginger and stir-fry for 30 seconds.

 Add the onions and cook for 10 minutes or until they start to turn golden.
Add the chili powder, coriander and turmeric and stir-fry for a further minute.
Stir in the tomatoes and the tamarind and cook for 10 minutes.
Add the stock and reduce by half.

 Add the prawns and cook for 5 minutes then reduce the heat and add the coconut milk, cook for a further 2-3 minutes and take off the heat.

 In a small pan heat the butter and add the remaining curry leaves and mustard seeds, then tip the whole lot into the curry and stir through immediately.
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