Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the prawns with the turmeric, lemon juice and a pinch of salt. Set aside while you make the masala.
- 2
Toast the coconut in a dry pan for 2 minutes until pale gold. Tip it out and blitz with 3 tablespoons of the water to a rough paste.
2 min - 3
Heat the oil in a wide pan. Add the fennel, cumin and curry leaves for 20 seconds, then the shallots for 6 minutes until soft and golden.
6 min - 4
Stir in the ginger and garlic paste for 1 minute, then the tomatoes, chilli powder, coriander, pepper and salt. Cook for 8 minutes until the tomatoes are jammy and the oil separates.
8 min - 5
Add the coconut paste, tamarind and the rest of the water. Simmer for 3 minutes.
- 6
Add the prawns and cook for 4 to 5 minutes, just until they turn pink and curl. Do not overcook or they go rubbery.
5 min - 7
Scatter with coriander and serve with rice or Malabar parotta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
