This quick prawn curry is the perfect blend of spicy, fresh and creamy. And it takes minutes to make.
500g/1lb 2oz raw tiger prawns, shells off and de-veined
1 tbsp fresh lemon juice
3 tbsp sunflower oil
1 onion, grated
½ tsp ground turmeric
6 whole cardamom pods, lightly crushed to split open
1 tsp chilli powder
1 cinnamon stick
3 garlic cloves, finely grated
2.5cm/1in piece root ginger, finely grated
small bunch fresh coriander
175ml/6 fl oz coconut cream
plain boiled rice or chapattis, to serve
Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.
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James is joined by chefs Eric Chavot, Vivek Singh and Catherine Fulvio, plus Ian McShane.
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