Dry prawn curry

Dry prawn curry

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From
South East Asian Food

Ingredients

Quantity Ingredient
4 tablespoons vegetable oil
5 shallots
or 1 brown onion, finely sliced lengthwise
2cm stick cinnamon
a few curry leaves
500g large raw prawns, shelled and deveined but with their tails intact
2 medium waxy potatoes, very lightly cooked, peeled and diced
3/4 cup thick coconut milk
1 tablespoon tamarind water, or to taste
salt, to taste
pinch fennel seed

Paste spices

Quantity Ingredient
3 garlic cloves, sliced
2cm piece fresh ginger, smashed and chopped
1 teaspoon ground chilli
1/2 teaspoon turmeric powder

Method

  1. To make the spice paste, mash the garlic and ginger to a paste in the usual way. Mix in the chilli and turmeric, moistening with a little water to form a thick paste.
  2. Heat the oil in a wok and fry the shallots, cinnamon and curry leaves until the shallots are golden. Add the spice paste and stir-fry until fragrant. Add the prawns to the mixture and stir until they are almost cooked. Add the potatoes, the coconut milk, the tamarind water and salt to taste and boil hard, stirring all the time, until the gravy is dry and the prawns and potatoes fry in the remaining oil. At this stage throw in a pinch of fennel seed which adds to the enticing aroma. Lift out and serve when everything is crusty and fragrant.
Tags:
SBS
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