Prawn, Coconut and Tomato Curry (4-6)

A recipe from Diana Henry.

Prawn, Coconut and Tomato Curry (4-6)
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Prawn, Coconut and Tomato Curry (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Toast the mustard, coriander and cumin seeds in a small dry frying pan, shaking it every so often, until you can see the mustard seeds start to pop. Tip them all into a mortar and pound with a pestle.
  2. Heat the oil in a saucepan and fry the onion over a medium heat until soft and golden. Add the chilli, ginger and garlic, the crushed spices and the turmeric, and cook for another 2 minutes or so. Add the cinnamon, tinned and fresh tomatoes, 200ml water, the sugar (if using – sometimes it just helps to lift this dish) andsome seasoning.
  3. Bring to the boil then turn the heat down and let the mixture simmer for 15-20 minutes, stirring every so often. Make sure the dish doesn’t get too dry, though you do want some of the water in the tomatoes to be cooked off.
  4. Add the coconut cream – make sure to shake the tins first – and bring to just under the boil (but don’t let it actually boil). Cook for another 15 minutes or so, again stirring and making sure the mixture doesn’t become dry. You want to end up with something like a thick sauce.
  5. Dry the prawns with kitchen paper and add them to the pan. Simmer and stir until the prawns have turned from grey to pink. Add the lime juice and taste the dish for seasoning. Stir in the coriander and serve with boiled basmati rice.
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