by Jackie Youngman

Created on: April 26, 2008   Last Updated: January 06, 2009

HOME-MADE INDIAN PRAWN CURRY

After spending many many years trying to get my own curries "just like those from the Indian restaurant", I managed to hit on something as close as it can probably be, simply by adding a "magic" ingredient. Since that marvelous and miraculous discovery, I have never cooked my curries at home any other way. If you are an Indian restaurant food devotee yet sometimes prefer to cook something from home, why not try this? You can substitute the prawns for vegetables of your choice, chicken, beef or whatever you fancy. The following makes a fairly mild, slightly sweet dish, not dissimilar to a Korma or a Kashmir curry.

For 3 or 4 people, you will need........

INGREDIENTS

10oz large frozen prawns, thawed and gently squeezed dry

3 tablespoons ground nut oil

2 large onions, peeled and roughly chopped

2 large garlic cloves, peeled and finely chopped

1 level teaspoon ground cinnamon

1 level teaspoon ground turmeric

1 level teaspoon ground cumin

1 level teaspoon ground coriander 1 level teaspoon ground ginger

1 rounded teaspoon chili powder

1 rounded teaspoon ground paprika

2 rounded tablespoons desiccated coconut (sweetened or unsweetened, depending on your taste)

2 rounded tablespoons ground almonds

4 cardamom pods

1 tablespoon sultanas

Juice of half a lemon

Half a teaspoon of vinegar

3 rounded tablespoons tabouleh salad (buy from specialist Middle-Eastern grocers)

1 small can of chopped tomatoes in juice

A piece of solid block creamed coconut, about the size of a standard matchbox

1 dessert spoon tomato puree mixed with 1 dessert spoon of cold water

2 cups basmati rice

2 cups cold water

METHOD

In a large non-stick saucepan, heat the ground nut oil. Fry the garlic and onion until soft and translucent. Add the cinnamon, turmeric, cumin, coriander, ginger, chili powder and paprika. Stirring continuously and over a high heat, cook for about 3 or 4 minutes until the spices start to smoke - WARNING: ventilate the room properly and try not to inhale the cooking fumes, as they can irritate the lungs badly.

Add the prawns and cook for a further minute, stirring well and making sure the prawns are completely coated with the spice mixture.

Add the coconut, ground almonds, cardamom pods, lemon juice, vinegar, tabouleh salad, canned tomatoes, coconut cream and the tomato puree/water mixture. Stir thoroughly and bring to the boil. Stir thoroughly again, and reduce the heat under the pan to a low simmer. Cover the pan and simmer for one hour, stirring occasionally. If the mixture becomes too dry (it should be a thick, rich sauce) add just a tiny little drop of water and stir well. Repeat if it dries out too much.

Put the rice and the 2 cups of cold water in a separate saucepan and bring to the boil. Stir once, cover the pan with a tight-fitting lid and reduce the heat to a low simmer. Cook for 20 minutes. Remove the pan from the heat and leave to stand for 5 minutes, with the lid still on. Remove the cardamom pods from the curry, and discard. Fluff the rice up with a fork, and serve on warmed plates with the curry on top.

Serve with Indian breads, chutneys, pickles and minted yogurt.

Learn more about this author, Jackie Youngman.
Click here to send this author comments or questions.