Malabar prawn curry and cucumber raita

Pan-frying the spices enhances the flavour. Prepare all the ingredients before you start cooking.

You can serve the raita with curries or as a dip for naan bread.

Curry

2 Tbsp	Canola oil
¼ tsp	Mustard seeds
8	Curry leaves
1 large	Onion, thinly sliced
1 Tbsp	Finely grated root ginger
3	Garlic cloves, crushed
½ tsp	Chilli powder
½ tsp	Ground turmeric
½ tsp	Coriander
½ tsp	Cumin
2	Tomatoes, chopped
1 Tbsp	Tamarind paste
1 can	Coconut Milk, 400g
400 g	Raw prawns, shelled (Main)

Cucumber raita

1 cup	Greek yoghurt (Main)
1	Garlic clove, crushed
2 tsp	Finely grated root ginger
½ cup	Coriander leaves, finely chopped (Main)
½ cup	Mint leaves, finely chopped (Main)
1 Tbsp	Lime juice
¾ cup	Cucumbers, grated and gently squeezed (Main)

Directions

1. Heat the oil in a non-stick pan. Add the mustard seeds and cook until beginning to pop. Add the curry leaves and cook on medium for 1 minute. Stir in the onion and sauté until softened. Add the ginger, garlic, dried spices and tomatoes. Stir-fry for 1 minute.
2. Gradually stir in the tamarind paste then the coconut milk. Add the shelled prawns and cook on low until pink, about 2-3 minutes
3. For the raita, mix all the the ingredients in a bowl.
   Great served with a side of rice, topped with coriander leaves and cucumber raita.

See more of Jan's curry recipes:

• Cauliflower and potato curry
• Chicken and cashew nut curry

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