World Cuisine

  • 4 tablespoons sunflower oil
  • 8 shallots, finely chopped
  • 6–8 curry leaves
  • 1 tablespoon finely grated fresh root ginger
  • 1 tablespoon crushed garlic
  • 3 red chillies, halved lengthways
  • 1 tablespoon ground coriander
  • 3 teaspoons cumin seeds
  • 3 teaspoons black mustard seeds
  • 3 teaspoons nigella seeds
  • 3 teaspoons fennel seeds
  • 400 g (13 oz) canned chopped tomatoes
  • 750 g (1½ lb) raw tiger prawns, peeled and deveined, tails left on
  • 6 tablespoons finely chopped fresh coriander
  • salt and pepper

Heat the oil in a large, nonstick wok or frying pan and add the shallots. Stir-fry over a medium heat for 10 minutes until lightly golden.

Add the curry leaves, ginger, garlic and chillies. Stir-fry for 1 minute and then add the ground coriander, cumin, mustard, nigella and fennel seeds. Season well and stir-fry for 1–2 minutes.

Stir in the tomatoes and bring the sauce to the boil. Reduce the heat and cook gently for 20–25 minutes, stirring occasionally.

Add the prawns to the pan and cook over a high heat for 3–4 minutes or until the prawns turn pink and are cooked through. Remove from the heat, stir in the chopped fresh coriander and serve immediately with rice.

Like This? Try These
More on Food