PRAWN MOLEE
This is a reat recipe from Rick Stein's curry book - I have hardly deviated from the recipe - I used vegetable oil instead of coconut oil - and tend to use minced garlic and minced ginger (following a tip from my curry guru Mira) - rather than slicing and shredding fresh, and I left in the seeds of the chilli, which were removed in the original recipe.
I have seen various recipes for this - and various spellings (!) - though never remember seeing it on a menu.
Quite straightforward - and makes a lovely rich Keralan curry, not too hot - with a subtle sour note.
Serves 4
2 tbsp vegetable oil
1/2 tsp black pepper
3 green cardammons bruised with a rolling pin
6 cloves
2 medium onions, thinly sliced
1 tbsp minced garlic
1 tbsp minced ginger
2 green chillis, slit lengthways
salt
Small handfull curry leaves ( I used dried as could not get fresh)
Pinch turmeric
400ml coconut milk
1 1/2 tsp white wine vinegar
500g large tail on prawns
2 tomatoes, thinly sliced, to garnish
Boiled basmati rice to serve
1 Heat the oil in a heavy based saucepan and add the pepper, cardamons and cloves and fry for one minutes until fragrant.
2 Add the onions and fry for 5 minutes until translucent, then add the garlic, ginger, chillies, salt and curry leaves and fry for an additional minute.
3 Add the tumeric, coconut milk and vinegar, bring to a simmer and cook for 4-5 minutes, until reduced.
4 Add the prawns - if using raw cook for 4-5 minutes until cooked - if using cooked simply allow to warm through.
6 Serve with the rice, and garnish with the tomatoes - as above.
ENJOY!
