The smart curry learner gets the ingredients ready in groups, bowled-up like a TV cookery show. When you’re ready to get the show on the road, it will only take around 20 minutes to make.
100g creamed coconut melted into milk with 400ml water
1 tablespoon tamarind extract diluted in 100ml water
1/4 tsp mustard seeds
10 dried curry leaves
half a biggish onion, sliced thinly end to end
3 cloves garlic, sliced
1 heaped teaspoon grated ginger
4 green chillies, cut lengthways in half.
1 tsp dried chilli flakes
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp cumin powder
2 tomatoes, chopped
200g (it will take 300g) prawns *preferably raw but needs must when the Devil drives.*
3 tablespoons of oil (yes, THREE).
Heat the oil and add the mustard seeds. When they start to pop, add the curry leaves to allow the oil to become infused with the flavour. Add the sliced onion and fry for 5-7 minutes. Keep stirring, the onion wants to be slickly yellow and flavoursome; not edged with dark brown.
Add the ginger, chillies and garlic. Fry for 2 minutes and then add the dried chilli and the powders. Add 2 tablespoons of water and stir to prevent sticking. DON’T BURN THE SPICES.
Add the chopped tomatoes, 100ml water and tamarind extract. Simmer for 5-10 minutes while you put on the rice.
Pour in the coconut milk, salt the curry, stir and let it rise to a simmer. Taste. Too hot? Tough. There are ways to reduce the heat, but this isn’t a curry to kill. The tamarind will have given it a warm, sour flavour; salt is not needed in as great a quantity as you might expect.
Add the prawns, bring to a brief simmer again and serve with lashings of raita. (Diced cucumber and onion in cooling plain yoghurt).
Strangely, it doesn’t even begin to resemble the glorious sunset red of the photograph in the book, but the taste is unusual and heady and despite the accidental over application of chilli flakes, is not as hot in the dish as it is in the pan.