2 tsp mustard seeds
a good pinch of dried curry leaves
1 onion, chopped
1 tbsp grated fresh ginger
2 cloves garlic, chopped
1 fresh green chilli (you can easily use chilli powder or chilli flakes instead)
half tsp fenugreek powder
1 tsp turmeric
6 cherry tomatoes, halved
400ml tin coconut milk
1 tsp tamarind paste
250g raw prawns
3-4 cooked baby potatoes, halved
handful baby spinach
fresh coriander, chopped
This is really is the best prawn curry. The curry leaves give it a great depth of flavour. You can find jars of dried ones quite easily in the supermarket. If you don’t like prawns, you can use diced chicken breast instead.
Heat a good splash of oil in a pan. When hot, add the mustard seeds. Once they start popping, add the curry leaves followed by the onion. Lower the heat and cook the onions, stirring, until they are golden brown and soft.
Next, add the ginger, garlic, chilli, fenugreek and turmeric with a good pinch of salt. Cook for a couple of minutes before adding the tomatoes. Continue to cook, stirring, until the tomatoes have softened. Add a little water if the spices start to catch.
Once the tomatoes have cooked out, add the coconut milk. Simmer for 5-10 minutes, uncovered, to let the sauce thicken and reduce. It should be the consistency of double cream.
Add the tamarind paste and stir well. Bring back up to heat and add the prawns and potato. Simmer for about 5 minutes until the prawns are cooked. Add the spinach and allow to wilt in the heat of the sauce. Taste and add more salt if needed.
Serve with basmati rice and garnish with the fresh coriander.