Singapore Prawn Curry

Spice level: (Keep Kalm & Korma on, Kinda Krazy, KAAHHMAGAD)

Feeds: 4

I’m not sure why I decided to become a pescatarian in January when I’ve got SO much leftover meat ripe for the picking, but hey ho; I’ve made a proverbial rod for my back and I will be sticking by my decision. But with sumptuous curries as rich as this prawn offering, there’s no need to feel too sorry for me…

I didn't tweak too much, but I simplified a few things. Oh, and to peel a tomato properly, you've got to score their bottoms and pop them in boiled water. I tried tepid water and it was a hack job. Also, Mrs J asks for corn oil but I couldn't be bothered to pay for it... I'm sure it hasn't hindered the overall taste. And don't worry too much about measuring an exact tbsp of ginger, I never do - the more the merrier!

This is a Madhur Jaffrey production, original recipe can be found here: http://younglesoncooks.blogspot.co.uk/2011/02/madhur-jaffreys-singapore-prawn-curry.html

Ingredients:

• 4 tbsp sunflower oil

• 1/2 tsp whole fennel seeds

• 1 tsp whole cumin seeds

• 1/4 tsp whole fenugreek seeds

• 10-15 curry leaves

• 3 good sized shallots finely sliced into slivers

• 4 cloves garlic finely sliced into slivers

• 1 medium tomato, peeled and finely chopped

• 1 tsp fresh ginger peeled and finely grated

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp ground tumeric

• 1 tsp cayenne pepper

• 1 tbsp bright red paprika

• 1 tbsp lemon juice

• 1 tsp salt

• 500g (ish) raw headless king prawns (no shells)

• 400ml coconut milk (shake can well)

• A handful of fresh coriander, chopped

Method:

• Pour the oil into a wide pan and set over a medium-high heat. When the oil is hot, put in the cumin, fennel and fenugreek seeds. Five seconds later, put in the curry leaves.Stir, then add the shallots and garlic. Reduce the heat to medium and fry, stirring, until the shallots have softened and are golden.

• Stir in the tomatoes and ginger, and cook until the tomatoes have softened, mashing them with the back of a wooden spoon to help the process along.

• Add the ground coriander, cumin, tumeric, cayenne pepper and paprika. Stir, then add 250 ml of water, the lemon juice and the salt. Stir and bring to a simmer.

• Reduce the heat to low, and simmer very gently for 10-15 minutes.

• Then add the prawns and the coconut milk. Bring to a simmer, stirring as you do so. As soon as the prawns turn opaque, turn off the heat. Stir in the chopped corriander and serve.