King Prawns Malaii Curry

“ This was our award winning dinning at the Brick Lane Curry Festival 2007. Out of the 65 restaurants that competed we won!” Mr Khan.

1. 1

   Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside, then blend the onions to a fine paste with 100ml of the oil.
   
   Season the prawns with 1/2 teaspoon each of the turmeric and salt. Heat 2 tablespoons of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.
   
   Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves.
   
   Fry over a moderate heat for 10 minutes or until light brown, stirring occasionally.
   
   Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml water, then add to the onions.
   
   Reduce the heat and cook for another 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and continue cooking for 2-3 minutes.
   
   Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary.
   
   Correct the seasoning with salt and sugar, sprinkle over the cardamom seeds and stir in the clarified butter.
   
   Serve with steamed rice.