Dishoom Prawn Moilee|Weston Table

Name: Dishoom Prawn Moilee|Weston Table
Ingredients: 6 green chillies (adjust amount for heat, we used 4 green Thai chilis); 55ml vegetable oil; 2 teaspoons mustard seeds; 30 fresh curry leaves; 300 grams Spanish white onions, sliced (a little chunky is good); 15 grams garlic paste; 15 grams ginger paste; 2 teaspoons fine sea salt; 1 teaspoon freshly ground black pepper; 1¼ teaspoon ground turmeric; 25 grams fresh root ginger, cut into matchsticks; 400ml coconut milk; 250ml coconut cream; 24 large prawns; 300 grams medium tomatoes, cut into small bite-sized wedges; Lemon wedges; Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.; Place a 4 quart saucepan over 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 to 14 minutes, until softened but not colored.; Add the garlic and ginger pastes, salt, black pepper, and turmeric. 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.; Add the prawns and tomatoes to the sauce and simmer gently for a further 3 to 4 minutes, until the prawns are cooked (pink and opaque)--do not overcook or they will be tough.; Serve scattered with the fried curry leaves and lemon wedges on the side.; In the bowl of a mini-food processor, add 1 bulb of garlic, or 60 grams of fresh ginger root.; Add 1 tablespoon of vegetable oil and blitz until a smooth paste forms. Add water as needed to loosen the mixture. Store in the refrigerator until ready to use. These pastes last a week.

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Ingredients

6 green chillies (adjust amount for heat, we used 4 green Thai chilis)
55ml vegetable oil
2 teaspoons mustard seeds
30 fresh curry leaves
300 grams Spanish white onions, sliced (a little chunky is good)
15 grams garlic paste
15 grams ginger paste
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1¼ teaspoon ground turmeric
25 grams fresh root ginger, cut into matchsticks
400ml coconut milk
250ml coconut cream
24 large prawns
300 grams medium tomatoes, cut into small bite-sized wedges
Lemon wedges
Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
Place a 4 quart saucepan over 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 to 14 minutes, until softened but not colored.
Add the garlic and ginger pastes, salt, black pepper, and turmeric. 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.
Add the prawns and tomatoes to the sauce and simmer gently for a further 3 to 4 minutes, until the prawns are cooked (pink and opaque)--do not overcook or they will be tough.
Serve scattered with the fried curry leaves and lemon wedges on the side.
In the bowl of a mini-food processor, add 1 bulb of garlic, or 60 grams of fresh ginger root.
Add 1 tablespoon of vegetable oil and blitz until a smooth paste forms. Add water as needed to loosen the mixture. Store in the refrigerator until ready to use. These pastes last a week.