Easy to Make Prawn Curry

INGREDIENTS

3 Tablespoons garlic paste
3 Tablespoons ginger paste
Juice of two limes
500g / 1lb 2oz peeled prawns
1 Tablespoon coriander seeds
1 Teaspoon cumin seeds
1/2 teaspoon fennel seeds
5 cloves
Seeds from 4 black cardamom pods
2 onions finely sliced
2 tomatoes finely chopped
5 green chillies sliced in half

100ml / scant 1/2 cup vegetable oil

Method:

First make the garlic and ginger(video recette beignet) pastes. This is easy and the pastes keep nicely in the fridge for a few days. Simply smash the garlic cloves from one bulb of garlic and finely chop about one inch of ginger. Place these in a blender with a little water and pulverize to a smooth paste.

Next, place the cumin, fennel, cardamom and coriander seeds along with the cloves in a dry frying pan. Dry fry these ingredients until they begin to smoke slightly. Be sure to move everything around in the pan to ensure the spices toast evenly.

Allow the spices to cool slightly and then grind to a fine powder in a spice grinder or pestle and mortar.

Mix the spice powder together with the ginger and garlic pastes, turmeric and lime juice and pour the mixture all over the prawns. Allow to marinade in the fridge for about an hour.

Heat the oil in a heavy-based pan and add the chopped onions. Stir-fry until the onions are translucent and lightly browned.

Add the prawns with their spicy marinade to the onions and fry for a further couple of minutes.

Now add the chopped tomatoes, red chilli powder and sliced green peppers and stir in about a cup (250ml) water. Bring to a boil and then simmer for about five minutes or until the prawns are cooked through.