Prawn curry with white bread recipe
To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house.Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month.To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge.Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve.Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Serve immediately with the bread. To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house. To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house. Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month. To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge. To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge. Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve. Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve. Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy. Serve immediately with the bread. Serve immediately with the bread.