I was first sceptical about the association of tomato and coconut cream, but if you ever try you will surely come back to it as it does work really well.
Serves 2-3
- 2 tablespoons ghee (clarified butter, see below)
- 1 small onion, finely sliced
- 1 teaspoon coriander seeds, crushed to powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 teaspoons turmeric
- 2 teaspoons ginger paste (or freshly grated ginger)
- 2 cloves of garlic, mashed
- 1 can diced tomato (400ml)
- a pinch of sugar (1/2 teaspoon)
- a good pinch of salt
- about 300ml coconut cream (or coconut milk)
- 16 prawns
- about 1/3 of a small round cabbage, leaves trimmed and chopped relatively large.
- 2 teaspoons dried chili flakes (optional)
- a small bunch of fresh coriander
Ghee is clarified butter, important in Indian cuisine and also used in Egyptian and Ethiopian/Eritrean cuisines. It is considered a "healthy" fat, but more importantly it gives a characterictic flavour to your dish. You can prepare your own ghee (I did) by simmering unsalted butter in a large pot until water has boiled off and milk has curdled. For a recipe see here
If you are using raw prawns, which is recommended, peel away the shell and leave only the very end of the tail. Remove the intestinal vein that runs down the back with a toothpick. Reserve in the fridge while you start cooking.
In a wok pan, heat up the ghee, and brown the sliced onion over medium/low heat for about 10 minutes.
Add coriander seeds, cumin, paprika, chili, turmeric, ginger, and fry for a couple of minutes.
Add the tomato can and mashed garlic, salt, sugar, and cook for 5 minutes.
Stir in the coconut cream and let the flavours come together for about 15 minutes over medium heat, uncovered.
Add the cabbage and the prawns, chili flakes, and simmer for 10 more minutes.
Sprinkle with fresh coriander and serve with naan bread or rice.
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