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    Malabar-style prawn curry

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    *mandatory

    Malabar-style prawn curry

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    2 tbsp ghee or sunflower oil
    1 tsp black mustard seeds
    1 onion, finely chopped
    30g fresh ginger, peeled and finely chopped or grated
    1 clove garlic, finely chopped or grated
    1 tbsp Bart Roasted Malabar Masala Mix
    4 large tomatoes, deseeded and roughly chopped
    15 Cooks’ Ingredients Curry Leaves, or 2 tbsp dried
    1 tbsp tamarind paste
    200ml coconut milk
    2 x 180g packs raw extra large king prawns
    2 x 250g packs Tilda Pilau Basmati Rice

    Method

    1. Heat the ghee or oil in a saucepan. When it’s very hot add the mustard seeds and fry until they start to pop. Add the onion, ginger and garlic, turn the heat down and cook, stirring often for 8-10 minutes until soft.

    2. Add the masala mix and cook for 2-3 minutes. Next add the tomatoes, 1 tbsp water, curry leaves and tamarind, season and simmer with a lid on for 4 minutes. Remove the lid and continue to simmer for a further 6 minutes, until the tomatoes have broken down and the sauce has begun to thicken.

    3. Add the coconut milk and bring back to a simmer, then add the prawns and cook for about 2-3 minutes until they turn pink and opaque and are cooked through.

    4. Meanwhile, cook the rice according to the pack instructions. Serve the rice mounded into shallow bowls with the curry alongside.  

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