Mauritian Prawn Curry
Taken from Nigella Lawson's divine book 'Forever Summer' pg 76.
INGREDIENTS
Nutrition- 1tablespoon turmeric
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1⁄2teaspoon chili powder
- 1⁄4teaspoon mace
- 4cm piece fresh ginger
- 1
- 2tablespoons peanut oil
- 400
- 1⁄2
- 1stick cinnamon
- 1tablespoon curry leaf
- 750g prawns, peeled and deveined
- grated nutmeg
- 1⁄2cup chopped fresh coriander
- 3 -4green finger chilies
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DIRECTIONS
- Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
- Add some water to form a paste and then leave to the side.
- Fry the onion gently until it softens.
- Stir in the spicy paste and cook for a minute or so, stirring the whole time.
- Pour in the tomatos and then fill a can with water and add that to the pan as well.
- Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
- Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
- Add the prawns to the sauce and let them cook through.
- Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.
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