Jamies South Indian Prawn Curry Food

EASY PRAWN CURRY

Steps:

• Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.
• Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.

KERALAN FISH CURRY

Steps:

• Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
• Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
• Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
• Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
• Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
• Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.

MALABAR PRAWN CURRY

Steps:

• Peel and finely chop the ginger and onions. Chop the tomatoes.
• Heat 3 tablespoons of oil in a frying pan, and when it's almost smoking, add half the mustard seeds, the fenugreek, ginger and half the curry leaves.
• Stir-fry for a few seconds, then add the onion and cook over a medium heat until it's dark golden.
• Add the chilli powder, coriander and turmeric, and stir for a few seconds. Add the tomato and kokum or tamarind. Simmer until slightly reduced and you can start to see oil separating from the sauce.
• Add a few tablespoons of water to get the sauce back to the consistency it was before, season with sea salt and add the prawns. Simmer until the prawns are cooked and the sauce is quite dry.
• Add the coconut milk, bring back to boil and turn the heat down to low.
• In another pan, heat 1 tablespoon of oil, the chillies and remaining mustard seeds and curry leaves. Fry for 10 seconds or so, then tip into the curry. Serve with steamed rice.

SOUTH INDIAN COCONUT & PRAWN CURRY

Steps:

• Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
• Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
• Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).