This is a soupy, South Indian style curry from the famous Dishoom restaurant. Serve with paratha to mop up the sauce.
Recipe said six chilis, I used four. Next time I'm using two as it was spicyyyyy. Four is probably right for normal people. Also Mr T wants this with chicken next time, because he's basic.
Ingredient
Vegetable oil
4 green chillies, sliced into long strips
2 tsp mustard seeds
20 fresh curry leaves
200g white onions sliced
30g garlic & ginger paste
2 tsp fine sea salt
1 tsp ground black pepper
1.25 tsp ground turmeric
25g ginger cut into matchsticks
400ml coconut milk
250ml coconut cream
Large prawns
200g medium tomatoes cut into small bite-sized wedges
Method
Heat the oil in a large saucepan, add the mustard seeds and curry leaves and let them crackle for a few seconds.
Add the onions and sauté lightly until soft but not coloured.
Add the garlic & ginger paste, salt, black pepper and turmeric and sauté for three minutes, stirring regularly.
Add the sliced chillies and ginger matchsticks and cook for three minutes.
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
Add the prawns and tomatoes to the sauce and simmer gently for a further five to six minutes, until the prawns are cooked.
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