Curry Prawns

• coconut oil↗1 tbsp vegetable or tbsp
• onion↗1

  finely chopped

• garlic↗2

  minced

• ginger↗1-inch piece of

  grated

• tomatoes↗2

  chopped

• scotch bonnet chili↗½

  (optional)

• king prawns↗24-36 whole

  or buy peeled

• turmeric (powder)↗1½ tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗½ tsp tsp
• cloves↗5

  ground

• fennel seeds↗½ tsp ground tsp

  ground

• paprika↗1 tsp tsp
• ground allspice½ tsp tsp
• tamarind paste↗1 tsp tsp
• кокосове молоко400ml
• відварений рис

  для подачі

Step-by-step instructions

1. 1

   Heat the oil in a pan over low to medium heat. Add the onion and cook for 15 minutes until soft and beginning to caramelize, stirring regularly. Add the garlic, ginger, tomatoes and chili if using. Increase heat to medium and cook for another 10 minutes.

2. 2

   Meanwhile, if you are using shell-on shrimp, prepare them now. Remove the head and, using scissors, cut along the back of the shell until you reach the last segment attached to the tail. Slice the top layer of meat on the back of each shrimp to facilitate vein removal – detach it from the body, then with fingers, as close to the tail as possible, carefully pull out the vein completely. The heads and shells can be saved for making stock.

3. 3

   Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mixture. Cook for 5 minutes until the spices become aromatic and most of the water evaporates.

4. 4

   Pour in the coconut milk and cook 5‑10 minutes until the sauce thickens into a rich gravy, then add the shrimp. Cook for 5 minutes until they turn pink, then remove from heat. Serve with rice.