Rose and Prawn Coconut Curry
A spicy, richly flavoured curry with the perfumed notes of rose and a creamy coconut finish. Rosewater is an ancient flavouring ingredient found in both savoury and sweet Indian cuisine. It is most recognised in desserts and drinks but is also a very important addition to classic curries such as Biryani.
- 750g large Mozambican prawns, deveined and peeled but retaining the tail (peeled weight)
- 1 tsp turmeric
- juice of 1 lime
- a pinch of salt
- 4 tbsp. vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 5 curry leaves
- 1 shallot, thinly sliced or 1/4 onion
- 1 clove garlic, crushed
- 1 tsp grated fresh ginger
- 1 tsp chilli powder
- 1 green chilli, deseeded and finely chopped
- a pinch of castor sugar
- 200ml fish stock
- 100ml tomato purée
- 1 tin (400ml) coconut milk
- 1 tsp rosewater
- 2 tbsp. chopped coriander leaves, plus extra leaves to garnish
- salt to taste
Rinse the deveined, peeled prawns. Transfer into a bowl, toss with the turmeric, lime juice and salt. Leave to marinate for 10–15 minutes.
Heat half the oil in a pan over medium heat. Once hot, add the prawns and fry until golden. Remove the prawns once they have a golden crust, transfer into a separate bowl and set aside.
Add the remaining oil to the pan and fry the cumin, mustard seeds and curry leaves for 3 minutes. Add the shallots, garlic, ginger, chilli powder and chopped chilli, and sauté until the shallots are translucent.
Sprinkle with castor sugar and add the stock and tomato purée. Bring to the boil and cook for 5–10 minutes until the stock has reduced.
Stir in the coconut milk, rosewater and coriander and season to taste. Simmer over a gentle heat for a further 10 minutes.
Finally, add the prawns just 5 minutes before serving.
Garnish with fresh coriander leaves and serve with basmati rice.