Keralan King prawn curry

Now that finally we have some warm weather I have a craving for a creamy fishy curry, this Keralan inspired curry is aromatic rather than hot hot spicy and is wonderful with any white fish or king prawns, using coconut oil and coconut cream or milk it tastes tropical and is ideal served on a warm summers evening in the garden. Quick to pull together and mostly from store cupboard ingredients it's a favourite in this household. The recipe is inspired both by a Nigella recipe and also Anjum Anand's Spice Tailor coconut curry.

Ingredients

• Firm white fish (hake or similar) or raw king prawns (1 large fillet or about 20 prawns)
• 2 tsp curry powder or tumeric ( I prefer curry powder)
• 1 tbsp coconut oil
• 1 large onion, sliced very finely into half rings
• 1 large fresh red chilli - de seeded and very finely sliced
• small piece of fresh ginger - peeled and grated
• Good pinch of freshly ground cumin
• Coconut milk or coconut cream ( I have used both and both work fine ) - 1 tin
• 1 tbsp tamarind paste (I got mine from Foxs Herb and Spices)
• Fish stock powder - about 1 good tsp ( I use Essential cuisine)
• Fresh coriander leaves to finish
• Sea salt
• Lemon or basmati rice to serve with

Method

• Firstly chop your fish into chunks if using and then marinate in some of the curry powder
• Melt your coconut oil in large frying pan and gently cook without colouring (tip sprinkle with a little salt as this makes the onions sweat rather than browning) until softened.
• Once the onions are softened add the finely chopped red chilli and the grated ginger, cook for a few minutes, then add the remaining curry powder, cumin and tamarind paste and cook for a few more minutes.
• Now add the coconut milk or cream to the pan and fish stock powder, if necessary add a little water to get your desired consistency of sauce, stir and simmer , taste for seasoning.
• Add the fish to the sauce and cook for a few minutes until cooked or your prawns are pink , do not over cook your fish, it only takes a few minutes to cook.
• Serve with rice and roti and serve sprinkled with fresh coriander.

Check out an earlier post for a roti recipe