A light, fragrant and utterly delicious south- Indian -style curry.
A light, fragrant and utterly delicious south- Indian -style curry, packed with juicy prawns and tempered with coconut milk.
2 tsp. mustard seeds300g (2 cups) Spanish white onions, sliced (a little chunky is good)15g (1 Tbsp.) garlic paste15g (1 Tbsp.) ginger paste2 tsp. fine sea salt1 tsp. freshly ground black pepper1¼ tsp. ground turmeric25g (¼ cup) fresh root ginger, cut into matchsticks
400ml (about 2 cups) coconut milk250ml (about 1 cup) coconut cream24 large prawns300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedgesLemon wedges, to servePreparationRemove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured. headtopics.com
Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.
Serve scattered with the fried curry leaves, with lemon wedges on the side.If you’d like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refrigerate, then reheat and continue from step 6 just before serving.Excerpted from
© 2019 by Shamil Thakrar, Kavi Thakrar, and Naved Nasir. Reproduced by permission of Bloomsbury Publishing. All rights reserved. Read more: epicurious »
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