South Indian prawn curry with lemon rice

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

For the curry

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 25g/1oz fresh root ginger, peeled and finely chopped
  • 2 long green chillies, deseeded and finely chopped
  • 2 tsp garam masala
  • 1 tsp hot chilli powder
  • 1 tsp ground turmeric
  • 4 fresh ripe tomatoes, roughly chopped
  • 1 tsp tamarind paste
  • 2 tsp runny honey
  • 400g/14oz large raw tiger or king prawns, peeled and deveined
  • 4 tbsp desiccated coconut
  • small bunch fresh coriander, leaves roughly chopped

For the lemon rice

  • 550g/1lb 4oz white basmati rice
  • 2 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 1 tsp ground turmeric
  • ¼ tsp asafoetida
  • 1 tsp urad dal (optional)
  • ½ onion, very finely chopped
  • 1 long green chilli, deseeded and finely chopped
  • 10g/1/3oz fresh root ginger, peeled and finely chopped
  • 10 fresh curry leaves
  • 50g/1¾oz unsalted peanuts, roasted
  • 50g/1¾oz unsalted cashew nuts, roasted
  • 1 lemon, juice and zest of ½
  • sea salt and freshly ground black pepper
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