Yield: 4 Servings
1kg (2.2 pounds) prawns, de-veined
for the prawn stock
2 garlic cloves, sliced
zest of 1 lemon
for the curry
1 red onion, finely chopped
2 garlic cloves, finely chopped
3cm (1.18 inches) piece of fresh ginger, grated
1 tablespoon garam masala/curry powder of your choice (I use a hot Mother-in-law spice I buy from my local spice shop)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
2 teaspoons sugar
1 x 400ml (13.53 fluid ounces) tin coconut cream
salt to taste
fresh lemon wedges
steamed Jasmine rice
1. To make the prawn stock, remove the shells and heads from the prawns and place them in a pot. (place the prawn meat in a bowl and keep refrigerated.)
2. Add the water, garlic and lemon to the prawn shells and place over a medium heat. Allow to simmer for 30-45 minutes, covered, until the liquid is opaque pink and tastes of the sea.
3. Strain the heads, shells, garlic & lemon from the liquid and place the liquid back over a high heat.
4. Allow to reduce by half and set aside.
5. To make the curry, fry the onion, garlic and ginger until soft and translucent.
6. Add the garam masala, spices and sugar and allow to fry for another minute.
7. Add the coconut cream and prawn stock and allow to simmer for 10 minutes.
8. Add the prawn meat and allow to poach gently for 3-5 minutes. If at this stage you see the sauce is too thin, mix 2 teaspoons cornflour with 2 teaspoons water and add to the curry. Allow to cook for 2 minutes until the sauce has thickened.
9. Season to taste and serve.
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