Dean's spicy Malaysian prawn curry
Dean Edwards is in the kitchen and spicing up our weekend with his Malaysian prawn curry!
Serves 4
Ingredients:2 onions, sliced thinlyOil, for frying
Spice paste:Thumb-sized piece fresh ginger, peeled5 cloves garlic1 red chilli1 stalk lemongrass50g cashew nuts2 heaped tbsp tomato puree1 tsp fennel seeds1 tsp mustard seeds1 tsp turmeric3 tsp garam masala
For the curry: 400g can coconut milk400ml chicken stock600g raw prawns, deveined2 large handfuls baby spinachLime wedges, to serve
Method:
Cook the onions in a splash of oil over a medium heat for 10 minutes until soft and golden
For the paste: Meanwhile make the paste by blitzing the ginger, garlic, chilli, lemongrass, cashews, tomato puree, fennel seeds, mustard seeds, turmeric and garam masala until smooth, you can use some of the coconut milk to help break this down, then add the spice paste into the onions and cook for 1-2 minutes.
For the curry: Pour in the coconut milk and stock then bring up to a simmer and cook for 10-15 minutes uncovered until thickened
Five minutes before serving stir in the prawns and spinach then cook until the prawns turn pink and the spinach has wilted. Garnish with fresh coriander and serve with rice and a wedge of lime.