I adore seafood, well I would coming from an island in the middle of the Indian ocean. On todays menu is a delightful prawn curry with coconut milk .
Carri coco means a curry that is made with coconut.Serves 4.
2 tbsp oil veg/sunflower oil1
50g (5oz) onions, sliced
3 green chillies, sliced
100ml (3 1/2fl oz)coconut milk
350g (12oz) large peeled raw prawns15g
(1/2 oz) tamarind pulp (I buy mine from oriental supermarket its in a jar and can be stored in the fridge very handy to have)
1tsp grated ginger
1tsp chopped garlic
For massalé:2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns1
tsp cardamom pods
1 tsp cloves
small piece of cinnamon
1 tsp ground chilli1
tsp grated nutmeg
:Dry roast the coriander seeds,cumin seeds,black peppercorns, cardamon pod and the clove,be careful and dont let them burn the flavour of the massale will be greatly affected. Dry roast them until they are aromatic a few secs is all that is needed. Grind all dry ingredients in a coffee grinder or if you like have a go in the pestle and mortar(I've never been clear as to which is which,is the pestle the bowl?)Set them aside to cool a little and then grind ,add the chilli and the freshly grated nutmeg.Store in an air tight container, use this massale for the curry.
Fry the onions ,garlic,ginger together until soft and very aromatic, add the green chillies and the massale. Mix and add the coconut milk. Lower the heat and simmer add the tamarind pulp . Continue cooking until all the ingredients are cooked and the sauce is thickened.
Add the large peeled prawns , I had some shell on prawns that I've used for todays dish .I love to suck the shells ,but more importantly they add a fishiness to the sauce which it so delightful.It makes a lovely prawn stock.
The dish is done when the prawns are no longer grey but pink and the sauce is thick.Serv with steamed basmati rice. My dad always added parsley as a garnish but it also acts aids digestion.
As a family we all sit around the table discussing the days events,whilst sucking and peeling prawns.Using all of our senses .