Prawn Moilee

Ingredients for Prawn Moilee

• 6 green chillies

• 55ml (about 60ml ) vegetable oil

• 2 teaspoons mustard seeds

• 30 fresh curry leaves

• 300g (2 cups) Spanish white onions, sliced (a little chunky is good)

• 15g (1 tablespoon ) garlic paste

• 15g (1 tablespoon ) ginger paste

• 2 teaspoons fine sea salt

• 1 tesked nymalen svartpeppar

• 1 1/4 teaspoons ground turmeric

• 25g (30g ) fresh root ginger, cut into matchsticks

• 400ml (about 475ml ) coconut milk

• 250ml (about 240ml ) coconut cream

• 24 large prawns

• 300g (about 190g ) medium tomatoes, cut into small bite-sized wedges

• Lemon wedges, to serve

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.

Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.

Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.

Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.

Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.

While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tablespoon oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.

Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.

Serve scattered with the fried curry leaves, with lemon wedges on the side.

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