200ml7 fl oz tinned coconut milk (stirred) or single cream
For the prawns:
Vegetable oil
1tspblack mustard seeds
3garlic clovespeeled and finely chopped
10–15 curry leavesfresh or dried
550g1¼ lb medium-sized raw, headless prawns (peeled, de-veined, and washed)
Instructies
To make the sauce:
In a bowl, mix the tomato purée, salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice, and 1 tablespoon of water.
Slowly add the coconut milk or cream, mixing as you go.
Set the sauce aside.
To stir-fry the prawns:
Peel and finely chop the garlic.
Heat 3 tablespoons of oil in a wok or frying pan over medium-high heat.
When hot, add the mustard seeds.
As soon as the seeds begin to pop (this takes just a few seconds), add the garlic and curry leaves.
Stir until the garlic turns medium brown.
Add the prawns and stir-fry until they turn opaque most of the way through.
Add the prepared sauce, turn the heat to medium, and heat the sauce through until it begins to simmer.
By then, the prawns should be completely opaque and cooked through.
Remove from the heat and serve immediately.
Video
Notes / Tips / Wine Advice:
Serving Tip:Serve with steamed rice or flatbreads for a complete meal. Garnish with extra coriander or a squeeze of lemon for added freshness.Wine Advice:Pair with a light white wine such as Chardonnay or Sauvignon Blanc to complement the creamy tomato sauce and spices.