“I love Asian food and I make this prawn curry a lot at home. It goes really well with pomegranate raita and mango and coriander chutneys [recipes included].”
– Maud Faussurier, chef, London
Serves 4
INGREDIENTS
300g king prawns, raw, de-veined
½ tsp mango powder (optional)
¼ tsp ground turmeric
¼ tsp red chilli flakes
½ tsp salt
1 tbsp vegetable oil
3 medium onions, thinly sliced
2 cloves of garlic, crushed
1 tbsp ginger, grated or finely chopped
1 large tbsp virgin coconut oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp mustard seeds
100g fresh coconut, grated or desiccated (soaked in water for 30 min)
2 green chillies, chopped
½ tsp crushed black pepper
1 small handful of mint, leaves chopped
1 tsp curry leaves, chopped
1 tin coconut milk
½ tin peeled plum tomatoes, crushed
2 tbsp chopped coriander
½ lime, juiced
METHOD
It’s best to marinate the prawns overnight (or at least 2 hours in advance). Combine the turmeric, chilli flakes, salt and mango powder (if you have it) and whisk in the oil. Once blended, add the prawns and leave to marinate in the fridge.
In a large pot melt the coconut oil, then add the onions and cook on a medium heat until soft and golden. Add the garlic and ginger and cook for another few minutes. Add the ground coriander, cumin, coconut, green chillies, pepper, mint, curry leaves and cook for a further 2-3 minutes.
Add the prawns and cook for 2 minutes. Then add the tomatoes and coconut milk and simmer for 5-8 minutes (until the prawns are just cooked). Stir in the lime juice and scatter with chopped coriander.
MANGO CHUTNEY
Note:
Ideally use a large preserving pan but cast-iron is a good substitute. You will also need muslin for the pickling spices. I like to use ripe mangoes but not overripe.
Makes 3-4 jars
INGREDIENTS
350g onion, finely chopped
2 garlic cloves, peeled and chopped
2 tbsp ginger, finely grated
1.3kg ripe mango flesh (cut into 1.5 cm pieces of any shape)
300ml white wine vinegar
Mixed pickling spices (½ tsp each of pimento, bay leaves, cardamom, cassia or cinnamon bark, whole chilli, cloves, coriander, cumin, mace, peppercorn, mustard seeds and peeled ginger)
1 medium orange, zested and juiced
350g sugar
Salt and pepper to taste
METHOD
Put the onions, ginger, garlic, vinegar, half the mango and all the pickling spices (secured in a muslin bag) in a pan. Bring to a boil and then simmer for 20 minutes, stirring every 5 minutes. When the onion is getting soft, add the orange zest and juice and the rest of the mango, and cook for a further 5 minutes. Add the sugar and stir over a low heat until dissolved, then boil steadily until the mixture has the consistency of a soft jam (it is key to stir every couple of minutes so the bottom of the pan doesn’t catch, otherwise you will end up with a brown mango chutney).
Remove the bag of spices and season lightly to taste. Allow the chutney to cool for 10 minutes in the pan. Stir to distribute the pieces of mango, then spoon into hot jars and seal. This can keep in a cupboard for up to a year; refrigerate when opened.
POMEGRANATE RAITA
INGREDIENTS
200g full-fat yoghurt
1 lime, zested (and 1 tbsp lime juice)
1 tsp ground cumin
A handful of pomegranate seeds
A small handful of mint leaves, finely chopped
Salt and pepper to taste
METHOD
Combine all the ingredients and season to taste.
CORIANDER CHUTNEY
INGREDIENTS
100g coriander, roughly chopped
4 green chillies (include the seeds unless you would like a milder chutney)
1 tbsp chopped ginger
3 tbsp lemon juice
1 garlic clove (germ removed)
1 tbsp roasted peanut or cashew
½ tsp salt
METHOD
Put all the ingredients into a food processor and blitz to a smooth paste. You might need to add a little water.