| Instructions |
|
 |
Add the turmeric, coriander, cumin, chilli powder and mace into a bowl and grate the peeled ginger and garlic cloves. |
 |
Add a little water to form a paste, then leave to one side. |
 |
Finely chop the onion, adding a little Maldon Sea Salt to prevent “catching”, and fry gently in the oil till it softens. |
 |
Stir in the spice paste, and stirring still, cook for a minute or so. |
 |
Pour in the tomatoes, then fill the empty can with water and add it to the pan. |
 |
Squeeze in the lemon juice and pop in the cinnamon stick and curry leaves, and let the whole sauce simmer gently for about half an hour so that it can thicken and the ground spices will lose their floury taste. |
 |
|
 |
When you are ready to eat, add the raw prawns and let them cook through. |
 |
Keep tasting them to make sure they have lost their glassy middle. |
 |
Pour the curry into a shallow bowl and grate well with fresh nutmeg and the lemon zest. Sprinkle over the coriander, and split the chillies lengthwise leaving their stalks and seeds intact (or deseed if you wish). Arrange over the dish and serve.
Source : Nigella Lawson "Forever Summer" |
|
Recipe
- 1 tbsp turmeric
-
1 tsp ground coriander
-
1 tsp ground cumin
-
1/2 tsp chilli powder
-
1/4 tsp mace
-
4 cm fresh ginger
-
2 cloves garlic
-
1 onion salt
-
2 tbsp oil
-
1 x 400g tin chopped tomatoes
-
juice and zest of half a lemon
-
1 stick cinnamon
-
1 tbsp curry leaves
-
750g medium prawns, shelled and deveined
-
good grating nutmeg
-
handful of fresh coriander, chopped
-
3-4 green chillies
SERVES : 4 - 6
|
