10-12 King prawns (shelled and deveined)
1/2 tsp turmeric powder
Pinch of salt
2 tbsp vegetable oil
8-10 curry leaves
350 mls coconut milk
50 mls water
1 tsp tamarind paste
Salt to taste
1 tbsp chopped coriander for garnish
for the paste:
100 gms coriander leaves
6 cloves of garlic
1 inch piece of ginger
1 green birds eye
Juice of one lime
Peel and devein the prawns leaving the tails on. Sprinkle a pinch of salt and turmeric powder on the prawns. Mix well and set aside while you make the paste.
Mix all the ingredients for the paste in a mini processor and add a couple of tablespoons of water to form a smooth paste consistency. Spread a couple of teaspoons of the paste over the prawns and set aside.
Heat oil in a sauce pan add the curry leaves and sauté until they crackle. Add the remaining paste and fry on medium heat for 2 minutes. Add the prawns fry for 1 minute until they just start to take on a pink hue.
Pour in the coconut milk and simmer for 5 minutes and add the water. Stir in the tamarind paste if using. Simmer for a further 4-5 minutes until the prawns are cooked.
Season to taste and garnish with chopped coriander. Serve warm with chapattis or steamed rice.