Curry - Boatman's Style

By JimMac

Ingredients

• 1/2 kilogram prawns
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 cup vegetable oil
• 1 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 1 cup onions, sliced length-wise
• 4 shallots
• 1 teaspoon ginger, sliced long and thin
• 12 cloves garlic
• 3 green chilies, split in half, seeds removed
• 8 curry leaves
• 4 3/4 -inch-round pieces cocum fruit, washed and soaked in water (or substitute 1 tablespoon tamarind paste)
• 1 cup water
• 2 1/2 cups good-quality coconut milk
• Salt to taste

Preparation

Step 1

Method

Wash and devein prawns and set aside. Combine the coriander, chili powder, turmeric and red chili powder.

Heat the oil in the pan over mediumhigh heat. Add mustard seeds.

Add fenugreek seeds, onion, shallots, ginger, garlic, green chilies and curry leaves and fry until the onions turn golden.

Add the powdered spice mixture to the pan and fry over low to medium heat until fragrant.

Add the cocum fruit or tamarind paste.

Deglaze pan with enough water to keep the ingredients from sticking.

Add the coconut milk and simmer for 10 to 15 minutes on low heat until the prawns are cooked. Add salt to taste.

Serve with cauliflower and rice or flatbread, with sauce spooned overtop.