Recipe of the week: Dishoom’s prawn moilee
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A quick mid-week curry.
Ingredients (serves 4)
6 green chillies
55ml vegetable oil
2tsp mustard seeds
30 fresh curry leaves
300g Spanish white onions, sliced (a little chunky is good)
15g garlic paste
15g ginger paste
2tsp fine sea salt
1tsp freshly ground black pepper
1¼tsp ground turmeric
25g fresh root ginger, cut into matchsticks
400ml coconut milk
250ml coconut cream
24 large prawns
300g medium tomatoes, cut into small bite-sized wedges
For the garlic paste
3 garlic bulbs, peeled and blitzed with 25ml vegetable oil. Add 2-3tsp water to loosen if necessary. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.
For the ginger paste
180g fresh root ginger, peeled and blitzed with 25ml vegetable oil. Add 2-3tsp water to loosen if necessary. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.
1. Remove and discard the stalks from the chillies, then slice each one into three or four long strips. Set aside.
2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
3. Add the onions and sauté lightly for 12-14 minutes, until soft.
4. Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for three minutes, stirring regularly. Add the chillies and ginger matchsticks and cook for three minutes.
5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
6. Place a small frying pan on a medium-high heat, add the remaining one tablespoon oil. Toss in the rest of the curry leaves and fry for one minute, until crisp. Drain on kitchen paper and set aside.
7. Add the prawns and tomatoes to the sauce and simmer gently for a further five to six minutes, until the prawns are cooked.
8. Serve scattered with the fried curry leaves, with lemon wedges on the side.
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