INGREDIENTS
 

500g shelled raw prawns

2 tbsp of curry paste - ideally madras and fish (1 tbsp of each)

2 tbsp tomato paste

1 whole tomato

2 tbsps chopped coriander root

2 tbsps corinader leaves

1 tsp ground coriander

1 tsp ground paprika

3 tbsp vegetable oil

1 onion finely chopped

2 cloves garlic minced

2 tsp grated fresh ginger

1 chopped fresh chilli or 1 tsp chilli powder - use your own judgement here, sometimes the pastes are so hot I don't add either

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METHOD

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Heat the oil in a large heavy based pan, fry the onions, garlic, ginger,vcoriander root (and chilli) for at least 10 minutes until they are caramelised. You will need to turn the heat down on this, and stir often, if they start to stick add small amounts of water. You don't want them crispy or burnt. 

Then add your curry pastes and fry for at least 5 minutes, you want the spices cooked properly. Add the tomato paste and chopped tomatoe

and fry again for at least 5 minutes. Add your dry spices and fry for a few additional minutes. At any time during this frying process you can add a bit of water to stop sticking.

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Add 2 cups of water and simmer gently for about 1 hour, you want there to be almost no liquid left in the curry gravy as the prawns will give off a fair amount.

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Allow the curry sauce to cool for a few hours if you can and then throw in the raw prawns and refrigerate (overnight is best). Once ready to eat, heat the sauce and fry the prawns until they are cooked.

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If time isn't on your side throw the prawns in as soon as you have the gravy reduced.

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Garnish with fresh coriander

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