South Indian Prawn and Vegetable Curry

 

Ingredients

Spices

2 tsp cumin seeds
Thumb of ginger
4 cloves garlic
Thumb of turmeric root
2 – 6 small red chillies
2 Bay leaves
6 cardamoms (Bruised)
4 cloves
1 stick cinnamon

Other Ingredients

2 large green chillies – deseeded and finely chopped.
Onion
Ground Nut Oil
Veggie stock (about 250 cl)
Veggies (I recommend, red pepper, green pepper and cauliflower)
1 Tomato (diced)
200g Tiger Prawns
200 cl Coconut Milk
Bunch of Coriander

Method

1.    In a pestle and mortar, grind to a paste the ginger, garlic, red chillies, turmeric, coriander stalks and cumin seeds.

2.    In some  ground nut oil, fry the cardamoms, cloves and cinnamon for 2 mins, add the spice paste and continue to fry. Add the onions and green chilli and fry for 5 minutes until starting to brown.

3.    Add the tomato and continue to cook for another 2 mins, than add the stock and bay leaves and cook for 5 minutes.

4.    Add the vegetables (the harder ones first such as cauliflower, and the softer ones a bit later, such as peppers), then add the prawns. Cook until tender.

5.    Add coconut milk and cook for another 2 mins or so

6.    Garnish with coriander leaves and serve with warm rice and dahl.