Malabar-Style Prawn Curry

Prep the ingredients

• Peel and finely slice the onions. Slice the fresh chillies in half (deseed if you prefer less heat). Peel and crush the garlic. Blend the chopped tomatoes to a puree.

Cook the rice

• Cook the rice according to the packet instructions.

Cook the curry

• Heat a dash of oil in a large frying pan over a medium heat. Add the mustard seeds and let them splutter.
• Add ½ of the curry leaves and the onions. Fry for 1 minute and add the fresh chillies, fry for 10 minutes until the onions become light brown. If you have fresh curry leaves, you can use them in this step and double the quantity.
• Add the garlic and fry for another minute. Add the tomatoes and cook for 6 minutes until they start to soften. Add a glug of water and continue to cook for another 8-10 minutes.
• Add the turmeric, ground coriander and season with salt, cook for 1 minute, make sure that it’s not sticking to the bottom of the pan. Add another glug of water to the pan.
• Add the prawns and cook over a low heat for 6-7 minutes with the lid on, stirring halfway through. Add another glug of water to reach desired consistency for the sauce.
• Add the coconut milk and bring to the boil.
• Lower the heat, add the malt vinegar and simmer for 5 minutes.
• Chop the fresh coriander.

Plate Up

• Serve the Malabar-style Prawn Curry with the rice and fresh coriander. Enjoy!