Today we are celebrating the Commonweath Games with a Commonwealth inspired recipe to celebrate all things sport related. This is one of my favourite curry recipes, mainly because it's simple and relatively (for a make-from-scratch curry) quick. Malabar curry is fish curry, or in this case prawns, an Indian dish with Chinese roots.This curry has the spice kick (unless you keep out the chillis) and the sour tang from the tamarind so I plumped for peshwari naan bread to accompany it, as that gives a subtle sweetness to the dish. Ingredients: Olive oil ½ tsp mustard seeds ¼ tsp fenugreek seeds 1 tbsp chopped fresh ginger 2 medium onions, finely chopped 1 tsp chilli powder 2 red chillis finely chopped (optional) 1 tbsp ground coriander ¼ tsp ground turmeric Half a 400g tin of chopped tomatoes 2 tbsp Tamarind pulp 400ml coconut milk King Prawns
Heat the olive oil in a wok or large frying pan, adding the mustard seeds.
When the seeds start to pop add the finely chopped onion, ginger and chillis and cook until golden brown, this will take approx. 10 minutes.
Add the spices and stir well, adding a splash of water if needed. Add the tamarind and chopped tomatoes to the pan and stir well.
Reduce over a medium heat. Now add in the coconut milk, again stirring well and leave to reduce down for about half an hour.
Add the prawns in the last ten minutes to cook through - do keep an eye on them as if they over cook they'll shrink down and become a bit rubbery - and no one likes that!
Lovely served with wild rice and peshwari naan bread (surely the king of naans?)
Are you a curry lover? Do share your favourite below in the comments!