Prawn Moilee

Ingredients

• •6 whole green chillies
• •55 ml vegetable oil
• •2 tsp mustard seeds
• •30 whole fresh curry leaves
• •300 g Spanish white onions
• •15 g garlic paste
• •15 g ginger paste
• •2 tsp fine sea salt
• •1 tsp black pepper
• •1¼ tsp ground turmeric
• •25 g fresh root ginger
• •400 ml coconut milk
• •250 ml coconut cream
• •24 whole large prawns
• •300 g medium tomatoes
• •4 wedges lemon
• •to serve

Cooking Instructions

1. 1.

   Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.

   5 min

2. 2.

   Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.

   3 min

3. 3.

   Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.

   14 min

4. 4.

   Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.

   6 min

5. 5.

   Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.

   20 min

6. 6.

   While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.

   3 min

7. 7.

   Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.

   6 min

8. 8.

   Serve scattered with the fried curry leaves, with lemon wedges on the side.

   2 min