Rick Stein Prawn Curry

 I LOVE this recipe, I first watched Rick Stein having this made for him a long time ago and kind of sat on the recipe for a while - oh boy - once I made it ( soo simple too ) it became my go to if I fancied a sharp tangy fresh curry. In fact whenever we watch Rick in India I'm afraid that this is the one dish that I have to immediately make as can be seen by the messy state of the recipe page .

Ingredients

60mls Olive oil

1 Tablespoon Black Mustard Seeds

1 Large Onion Finely Chopped

24 Fresh Curry Leaves

3 Cloves Garlic Finely Chopped

2 Teaspoons Kashmiri Chilli Powder

1/2 Teaspoon Ground Coriander

1/2 Teaspoon Turmeric

100gms Tomato Passata

100mls Tamarind Liquid

3 Green Chillies Chopped

1 Teaspoon White Wine Vinegar

1/2 Teaspoon Salt

500gms Large Prawns

Fresh Coriander and Basmati Rice to serve

Heat the oil in a large flameproof pot and add the mustard seeds until they start to pop, add the onion and half the curry leaves and cook for ten minutes until pale golden - do not burn - add the garlic and cook for a further three minutes, add the spices and fry for 30 seconds.

Stir in everything else plus a little water to create a sauce ( as thick or thin as you like )  and simmer for about 4 minutes until the prawns are cooked.

Stir in the remaining curry leaves and some chopped coriander and serve.