Kavita's Prawn Curry

This is a fantastic recipe from the Rick Stein India recipe book, I do make a lot of curries and often forget this one but it's an absolute favorite. I forget how easy it is too, it comes together in no time at all - just the fiddly de-veining of the prawns - 

Now, I did put three chillies in this yesterday and it was hotter than the sun - two chillies next time I think, I mean, I like it hot but this was a bit much :) Also I put in about 300mls of passata as I think that 100 is too little

 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

100mls Tomato Passata ( I used 300mls ) 

100mls Tamarind Liquid

3 Green Birds Eye Chillies Chopped ( makes it pretty hot ) 

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.