Coconut and Tamarind prawn curry

INGREDIENTS FOR THE SPICE POWDER

2 tbsp coriander seeds

2 tsp black peppercorns

2 tsp cumin seeds

½ tsp cloves

6 cardamon pod seeds

1 stick cinnamon (or 1 tsp cinnamon powder)

1 tsp grated nutmeg

1 tsp chilli powder

INGREDIENTS FOR THE CURRY

350 g King prawns (deveined, peeled and cleaned)

3 tbsp vegetable oil

1 tin (400ml) coconut milk

1 onion (sliced)

2.50 cm finger of fresh ginger (peeled and grated)

2 cloves garlic (finely chopped)

2 green chilli's (cut lengthways)

5 curry leaves

½ tsp ground turmeric

3 tbsp tamarind paste

salt and freshly ground black pepper

1 tsp tomato puree/paste (or diced 1 tomato)

2 rice measuring cups long grain rice (cook in rice cooker)

HOW TO MAKE

Make the spice powder by dry roasting the coriander, cumin, peppercorns, cardamon, cloves and cinnamon for 30 minutes until the aroma comes out (don’t burn).

Grind the spices with a pestle and mortar/processor then add the chilli powder and nutmeg.

Add the long grain rice to your rice cooker bowl and fill to the line 2. Use the ’WHITE RICE’ or ’LONG GRAIN’ setting and ’START’.

Season the prawns with salt and pepper.

Heat the oil on a medium-high heat then fry the onion for a few minutes until soft before adding the garlic, ginger, chilli's and curry leaves. Cook until fragrant.

Add 2 tbsp of the curry powder before adding the turmeric and tomato puree.

Stir gently then pour in the tamarind paste and coconut milk. Allow to simmer for 15 minutes until the sauce reduces.

Add the prawns with a pinch of salt and cook for 5 minutes until they are opaque.

Season, garnish then serve with rice.

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Coconut and Tamarind prawn curry