Malabar Prawn Curry Recipe - Great British Chefs

Ingredients

• 12 prawns, peeled and deveined
• 3 tbsp of coconut oil
• 1/4 tsp fenugreek seeds
• 1 tbsp of ginger, julienned
• 1 tbsp of garlic, finely sliced
• 1 tbsp of green chillies, julienned
• 20 curry leaves, sliced into strips, plus extra to serve
• 50g of shallots, sliced
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1 tsp deggi mirch
• 200g of tinned plum tomatoes
• 1 plum tomato, finely sliced
• 55g of coconut powder
• 60ml of water, plus extra if required
• 3 tbsp of coconut milk
• salt