Yield: 4 servings
|550 grams||Headless raw prawns|
|2 tablespoons||Coconut vinegar or white wine vinegar|
|1 teaspoon||Turmeric powder|
|1 teaspoon||Black peppercorns|
|1 tablespoon||Coriander seeds|
|1 teaspoon||Cumin seeds|
|2 tablespoons||White poppy seeds or ground almonds|
|4 tablespoons||Groundnut oil|
|1||Onion; thinly sliced|
|3||Garlic cloves cut into slivers|
|2½||Cm chopped fresh root ginger|
|400 millilitres||Coconut milk|
|4 tablespoons||Tamarind water|
|5||Mild green finger chillies; halved, seeded and|
|; cut into long thin|
|2 tablespoons||Chopped coriander|
1 Peel the prawns, leaving the last tail segment in place. Mix the prawns with the vinegar and ½ tsp salt and leave for five minutes or so.
2 Put the turmeric powder, peppercorns, coriander seeds, cumin seeds and white poppy seeds, if using, into a spice grinder and grind to a fine powder.
3 Heat the oil in a medium-sized pan. Add the onion, garlic and ginger and fry for five minutes. Stir in the ground spices and fry for two minutes.
Add the ground almonds if not using poppy seeds, coconut milk, tamarind water, water, ¾ sliced chillies and ½ tsp salt.
4 Simmer and cook for five minutes. Add the prawns and simmer for 3-4 minutes so they don't overcook. Stir in the sliced chillies and coriander, and serve with some steamed basmati rice.
5 For the Tamarind Water: Knead a tangerine-sized piece of tamarind pulp in a bowl with 150ml/5fl oz warm water until the seeds are released. Strain the liquid through a fine sieve into another bowl and discard the fibrous material in the sieve.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.