CHEMMEEN CURRY

CHEMMEEN CURRY

INGREDIENTS

400g prawns, cleaned and deveined
¼ tsp mustard seeds
1 large onion, sliced
1 green chilli, halved lengthways
1 tbsp garlic and ginger purée
1 stem of curry leaves
¼ tsp turmeric powder
1½ tsp Kashmiri chilli powder
1½ tsp coriander powder
¾ tsp garam masala powder
1 large tomato, chopped
1 cup coconut milk
½ cup coconut cream Salt, to taste
3 tbsp sunflower oil

METHOD
1 Heat the sunflower oil in a pan set over a high heat. Add the mustard seeds and cover the pan. Wait until
you hear the seeds popping rapidly and the fragrance is released (don’t wait too long or they’ll burn, which will result in a bitter curry).

2 Add the onions, green chillies, ginger and garlic purée and curry leaves.

3 Sauté until the onions turn golden brown.

4 Reduce the flame to low. Add the turmeric powder, Kashmiri chilli powder, coriander powder and ½
tsp garam masala powder.

5 Fry for about 30 seconds, stirring continuously.

6 Add the chopped tomatoes and mix well.

7 Cook until the tomatoes turn mushy and the masala starts to come away from the sides of the pan.

8 Add the prawns and salt to taste. Mix well to coat.

9 Add the coconut milk and stir well.Cover and cook for about 12 to 15 minutes or until the prawns are
tender.

10 Add the coconut cream and stir through. Allow the curry to come to the boil for about two minutes.
Remove from the heat and sprinkle over ¼ teaspoon of garam masala. Mix through one last time before
serving.