Keralan Prawn Curry

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Great British Chefs
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Tried it but the curry lacks depth of flavour so I had to add some fish sauce in as opposed to salt. Then it tasted much better. It was also very bit-ty so I whizzed the sauce in the food processer, made it much better. Not chilli spicy hot by a country mile.
Sha Yew   •  30 Dec   •  Report
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250 gms raw prawns, shelled and deveined

1/2 tbsp coriander powder

1/4 tsp chilli powder

a pinch of turmeric powder

1/4 tsp pepper powder

2 small English shallots

2 tbsp oil

1/2 tsp mustard seeds

a pinch of fenugreek seeds

1 green chilli, slit

A few curry leaves

1/2 cup chopped onions

1/2 tsp grated ginger

6 garlic cloves, peeled and finely sliced

2 pieces of gambooge washed and soaked in 1/4 cup water (replace with 1/2 tsp tamarind paste, if not available)

1 1/4 cups coconut milk

Salt to taste

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