Masala malabar prawns

• porsi: SERVES 4

Bahan-bahan

• 700g shell-on sustainable king prawns (see tips), peeled but tails left on, deveined

• 2 tsp chilli powder (see tips)

• 1 tsp ground turmeric

• 100ml sunflower or vegetable oil

• 1 onion, finely sliced

• 50g fresh turmeric root, peeled and finely sliced (from large supermarkets and Asian grocers)

• 2 curry leaves (use fresh or freeze-dried)

• 4 green chillies, deseeded and finely sliced lengthways, a few slices reserved to garnish

• Handful fresh coriander leaves to garnish

• 1 lime, cut into wedges, and paratha or naan bread to serve

Petunjuk

1 Combine the prawns, chilli powder, ground turmeric and a pinch of salt in a medium mixing bowl. Cover and set aside (see Make Ahead).

2 Heat the oil in a large deep frying pan overa medium heat. Fry the onion for 7-8 minutes until softened. Add the fresh turmeric, prawns and 2-3 tbsp water, then cook for 3-4 minutes until the prawns are pink throughout. Add the curry leaves and most of the green chillies, then season to taste.

3 Serve garnished with coriander and the reserved chillies, with lime wedges and paratha or naan.

Catatan

Marinate the prawns up to 24 hours ahead (step 1). Keep covered in the fridge. Measure your spices carefully to control the level of heat. If you add too much chilli you'll lose the delicate flavour of the prawns. In the restaurant we use black tiger prawns - they can be pricey, but they're worth seeking out if you want to make this dish for a special occasion. If you prefer a gentler heat, use a mild chilli powder, only add 1 tsp (step 1) and serve the curry with a dollop of cooling natural yogurt.