Prawn Madras – Food & Home Magazine

Ingredients

• 1/2 tsp ginger and garlic paste
• 600g small prawns, cleaned (or 16 tiger prawns)
• 30ml (2 tbsp) olive oil
• ½ medium onion, finely sliced
• 2 medium bay leaves
• 5ml (1 tsp) dried curry leaves (if you have fresh ones, jackpot!)
• 15ml (1 tbsp) black mustard seeds
• 10ml (2 heaped tsp) hot masala
• powder (adjust to taste)
• 5ml (1 tsp) garam masala
• 1½ x 410g tins peeled tomatoes, blended until smooth
• 45ml (3 tbsp) tamarind, from a block soaked in 90ml hot water, seeds removed and strained or 30ml (2 tbsp) tamarind paste
• 100ml water
• 5ml (1 tsp) palm or brown sugar
• salt, to taste
• 1 lime, cut into wedges
• fresh coriander, to serve
• basmati rice, to serve