Masala and coconut prawn curry

Ingredients:

• Canola oil, for frying 
• 16 large Argentinian prawns, deveined 
• 2 onions, chopped 
• 6 cloves garlic, chopped 
• 2 stalks celery, sliced 
• 2cm knob fresh ginger, peeled and chopped 
• 3-4 curry leaves 
• 2 Tbsp (30ml) garam masala 
• 1 Tbsp (15ml) turmeric 
• 2 tsp (10ml) medium curry powder 
• 1 tsp (10ml) paprika 
• 1 tsp (5ml) each ground coriander and ground cumin 
• 3 cups (750ml) fish stock 
• 1 can (400g) tomato purée 
• 1 can (400ml) coconut milk 
• Pinch sugar 
• Salt and milled pepper 

For serving: 

• Lemon wedges 
• Handful fresh coriander 
• ¼ cup (60ml) coconut flakes, fresh or toasted 
• Pickled red onions (optional) 
• Roti, naan or poppadoms 

Method

1. Heat oil in a large pot and fry prawns in batches for 2-3 minutes per batch, to par-cook. Set aside. 
2. Add another glug of oil to the same pot and fry onion, garlic, celery and ginger for 2 minutes. 
3. Add curry leaves and fry for a minute. 
4. Lower heat, add spices and fry for 8-10 minutes until fragrant, adding a splash of water if needed. 
5. Pour in fish stock, tomato purée, coconut milk and sugar. 
6. Simmer uncovered for 12-15 minutes, stirring regularly. 
7. Add prawns and poach for 2-3 minutes to infuse flavours. (Avoid stirring to keep prawns whole.) 
8. Season well, add a squeeze of lemon and stir through coriander. 
9. Garnish with coconut flakes and pickled onions, and serve with roti, naan or poppadoms. 
   
   

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