A curry bursting with spice, flavour and succulent seafood, Willibald Reinbacher’s prawn curry is ideal for a heartwarming dish.
• 12 giant prawns, peeled
• 1 tablespoon turmeric powder
• 1 tablespoon coriander poweder
• 1 teaspoon cumin powder
• 4 tablespoons coconut oil
• Half teaspoon mustard seeds
• 3 grams curry leaves
• 100 grams red onion, chopped
• 30 grams garlic, chopped
• 30 grams ginger, chopped
• 1 teaspoon red chilli powder
• 100 grams tomato, diced
• 400ml coconut cream
1 Mix the turmeric, coriander and cumin in a small bowl. Season the prawns with salt and a little of the spice mix.
2 Heat three tablespoons of the coconut oil in a wok or a saucepan and fry the prawns for one minute. Remove the prawns from the pan and set aside.
3 Add the remaining coconut oil, and when heated, fry the mustard seeds until they pop, which releases their flavour. Add the curry leaves, onion, garlic and ginger and stir-fry gently. Add the remaining spice mixture and chilli powder and stir-fry for another minute.
4 Add the tomato and keep stirring until it becomes a paste.
5 Add the coconut cream and simmer for 10 minutes. Finally, return the prawns to the curry and cook until they are done.
6 Garnish with fried chillies.