Curry for Change

Changing the lives of families
who suffer from hunger.

Malabar Prawn Curry

Ingredients

Dhruv joined us at our event 'An Evening of Flavour' in October and held a master class for our guests, this is the dish he created so you can try this at home!

2 x tbsp vegetable oil

1 x tbsp. ghee

2 x sprigs fresh curry leaves

1 x tsp black mustard seeds

½ x tsp fenugreek seeds

1 x onion finely chopped

1 x tsp ginger

½ x tsp chilli powder

1 x tsp coriander powder

1 x tsp turmeric powder

half a tin of tinned chopped tomatoes

100ml chicken or fish stock

1 x tsp tamarind paste

400ml coconut milk

Salt to taste

Method

  1. Heat the oil in a saucepan and half the curry leaves and mustard seeds, the fenugreek seeds and ginger and stir-fry for 30 seconds.
  2. Add onions and cook for 10 minutes or until they start to turn golden.
  3. Add the chilli powder, coriander and turmeric and stir-fry for a further minute.
  4. Stir in the tomatoes and the tamarind and cook for 10 minutes.
  5. Add stock and reduce by half.
  6. Add the prawns and cook for 5 minutes then reduce the heat and add the coconut milk, cook for a further 2-3 minutes and take off the heat.
  7. In a small pan heat the ghee and add the remaining curry leaves and mustard seeds, then tip the whole lot into the curry and stir through immediately.

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By Dhruv Baker

Dhruv Baker

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