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03 June 2014,16:33 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a pan. Add the mustard seeds, fenugreek seeds and the onion. Cook, stirring frequently, for 5 minutes until the onion is soft but not brown.
  • Add the garlic and ginger purees and the chillies and cook, stirring frequently, for a further 5 minutes, until the onion is a light golden colour.
  • Add the coriander, turmeric and chilli powder and cook, stirring, for 1 minute.
  • Add the salt and coconut milk, prawns and tamarind juice. Bring to a slow simmer and cook, stirring occasionally, for 5 minutes.
  • Meanwhile, heat the remaining oil in a pan.
  • Add the pepper and curry leaves. Turn off the heat and leave to sizzle for 20 seconds, then fold the aromatic oil into the prawn mixture.
  • Remove from the heat and serve immediately with plain boiled basmati rice and a vegetable side dish.



  • 100 ml Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 2 large onions, finely chopped
  • 4 teaspoon garlic puree
  • 4 teaspoon ginger puree
  • 4 green chillies, chopped
  • 2 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 2 teaspoon salt
  • 500 ml canned coconut milk
  • 750 grams cooked peeled tiger prawns, thawed and drained
  • 2 tablespoon tamarind juice
  • 1 teaspoon crushed black pepper
  • 15 curry leaves

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