Rose and Prawn Coconut Curry

Rose and Prawn Coconut Curry
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 750g large raw prawns, shelled and deveined with the tails remaining
  • 1½ teaspoons turmeric
  • Juice of one large lime
  • ¼ teaspoon salt
  • 6 tablespoons vegetable oil
  • 1½ teaspoons cumin seedsd
  • 1½ teaspoons mustard seeds
  • 8 curry leaves
  • 2 to 3 shallots, peeled and thinly sliced
  • 3 cloves garlic, finely chopped
  • 25g piece fresh root ginger, chopped or grated
  • 1 long green finger chilli, finely chopped
  • 300ml fish stock
  • 1 x 400ml tin full-cream coconut milk
  • 140g tomato purée
  • 1½ to 2 teaspoons natural rosewater essence
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons chopped coriander leaves plus extra to garnish
  • Salt to taste

  • Method

  • 1
    Place the prawns into a bowl, toss with the turmeric, lime juice and salt. Leave to marinate for 10 to 15 minutes.
  • 2
    Heat half the oil in the casserole over a medium heat until hot, fry the prawns in two batches removing once they have a light golden crust and setting to one side for later.
  • 3
    Add the remainder of the oil to the pot and gently fry the cumin and mustards seeds with the curry leaves for 2 to 3 minutes. Add the shallot, garlic, ginger and green chilli and sauté until the onions are translucent.
  • 4
    Add the fish stock and bring to the boil, simmer without the lid for 5 to 6 minutes until the stock has reduced down a little.
  • 5
    Add the coconut milk, tomato purée, rosewater, cayenne pepper and chopped coriander. Simmer on a gentle heat for a further 5 minutes and season to taste.
  • 6
    Stir in the fried prawns, put on the lid and cook for a few minutes more until piping hot. Serve garnished with fresh coriander leaves and accompany with basmati rice.
  • 7
    Cook's notes: For a milder curry, remove and discard the seeds from the fresh chilli and omit the ¼ teaspoon of cayenne pepper