Ingredients: |
Ingredients: 1 tsp saffron - they use deep red threads of Spanish saffron; if you have saffron with lots of yellow-orange threads, will need more
1/2 cup lukewarm water
30 large prawns
1 tbsp + 1 tsp of salt
1/2 cup canola oil
1-1/2 tbsp cumin seeds
3 cups pureed tomatoes (6 large)
2 tbsp ground black mustard seeds
1 tsp ground fenugreek seeds
1/2 tbsp crushed cayenne pepper
1 tsp turmeric
4 cups water
2 cups coconut milk, stirred
|
Directions: |
Directions:In a cup or bowl, soak saffron in lukewarm water for 20 minutes. Set aside.
Shell and de-vein prawns. In a large bowl, combine prawns and 1 tsp of salt. Mix well with your hands. Cover the bowl with plastic wrap and refrigerate for up to 6 hours.
Heat oil in a shallow medium pot on high for 1 minute. Stir in cumin seeds and allow them to sizzle for about 30 seconds. Turn down the heat to medium, then add tomatoes, mustard seeds, fenugreek seeds, cayenne, turmeric and the 1 tbsp of salt. Stir well and cook for 3 minutes or until oil glistens on the tomatoes.
Add the 4 cups of water. increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook curry for another 10 minutes, stirring regularly. Add coconut mild and saffron (including its water). Stir well and cook for another 10 minutes.
Just before serving, bring the curry to a boil on medium heat. As soon as it starts to boil, add prawns but do not stir them immediately, as they may break or tear. After 1 minute, stir them gently. Cook for about 4 minutes, or until prawns are pinkish-orange. Be careful not to overcook the prawns. |
This recipe for Vij's Prawns in Coconut & Saffron Curry is from