Sri Lankan Prawn Curry
- For the Curry Paste
- 3 large shallots, chopped
- 7 garlic cloves, chopped
- 5cm piece of ginger, chopped
- 3 green chillies, deseeded and chopped
- For the Curry
- 3 tbsp oil
- 1 tsp ground coriander and garam masala
- ½ tsp each chilli powder, turmeric, paprika and fenugreek
- ½ block of creamed coconut, chopped
- 1 tbsp tamarind paste
- 300ml fish stock
- 650ml passata
- 650g peeled raw king prawns
- Chopped coriander
- Basmati rice, to serve
- Chuck the shallots, garlic, ginger and chillies in a food processor and blitz to a paste. Heat the oil in a large pan and cook the curry paste for 4 mins, then add the spices and fry for 3 mins more. Stir in the coconut, tamarind and a pinch of salt, then pour in the stock and passata and simmer for about 45 mins, stirring frequently.
- Add the prawns to the pan and cook for 5 mins or until cooked through. Scatter with coriander and serve with a heap of basmati rice - fantastic!
55 mins
4 serving