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Ingredients :
1 large red onion finely diced
Coconut oil
2 small, unripe fresh mangoes, peeled and sliced
1 kg raw tiger prawns
Salt to taste
Masala
3 cups grated fresh coconut or 580mls of coconut cream
25g chilli powder
10g ground turmeric
10g peeled and chopped root ginger
6 fresh green chillies, chopped
Garnish
Coconut oil
2 small red shallots, peeled and finely sliced
Half teaspoon small black mustard seeds
Half teaspoon fenugreek seeds
10-20 fresh curry leaves |
Method :
Blend masala ingredients to a smooth paste with a
small amount of water.
Fry the diced red onion in the coconut oil until
golden brown
Add the masala paste and a small amount of water and
stir to mix together
Cook over a low heat and keep stirring until you get a
nice, rich creamy sauce. Add the sliced raw mangoes and cook for a
couple of minutes until the mango slices have softened, then add the
prawns, season with salt and simmer until prawns are cooked.
Garnish
Heat some coconut oil in a separate pan and stir fry
the shallots until softened.
Add the mustard and fenugreek seeds and fry until they
crackle, then quickly add the curry leaves and stir fry until they
are slightly crunchy
Sprinkle the garnish over the prawn curry and serve
with plain Basmati rice.
Enjoy |