Prawn Curry

Ingredients:

3 tbsp.  Oil

1 tsp.  Mustard seeds

2- Tomatoes, skinned and chopped

500 gm. Prawns, peeled

100 ml- Coconut milk

4 tbsp. Coriander leaves, chopped

For the curry paste:

1- Onion, chopped

3 pods- Garlic

1 inch piece- Ginger, chopped

4 tsp. Red chili powder

1 tsp. Garam masala powder

1 tsp. Ground Coriander

1/2 tsp. cayenne pepper

1/2 tsp. Turmeric powder

1/2 tsp. Salt

2 tsp. Lemon juice

Method:

1. Put the ingredients under curry paste into a food processor with 1 tbsp. of water and blend until smooth. Transfer to a bowl and set aside.

2. Heat the oil in a wok over a medium heat, add the mustard seeds.

3. Stir in the tomatoes and cook for 5 minutes, stirring, until they cook.

4. Add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil.

5. Then add about a cup of hot water or more and simmer for a further 3 minutes.

6. Add the prawns and coconut milk and simmer gently for 3-4 minutes, until the prawns are just firm and pink.

7. Season to taste and garnish with coriander leaves.

8. Serve hot immediately with white rice or any pulao.