Jaffna Curry
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Jaffna Curry
Recipe By Dani Venn
Ingredients
800g australian prawns, shells removed, tails intact
Roasted Curry Powder
2 tbsp coriander seeds
1 tbsp cumin seed
2 tsp fennel seed
1 tsp black peppercorns
1 tsp fenugreek seed
½ stick ceylon cinnamon
2 sprigs fresh curry leaves
200mls can coconut cream or milk
1 tsp ground turmeric powder
1 tsp ground chilli powder
1 tbsp tamarind paste
1 tsp salt
½ brown onion, finely diced
2 cloves garlic, diced
3cm slice ginger, peeled and diced
2 tbsp ghee
1 tsp cumin seed, dill and brown mustard seed
½ tsp fennel and fenugreek seed
1 small green fresh chillies, finely chopped
2 sprigs fresh curry leaves
1 lemongrass stick, outer leaves removed, white part only, bruised
1 pandan leaf, tied into a knot
½ cup coconut milk
salt, to season
2 tsp jaggery or coconut sugar, to taste
fresh lime juice, to season
½ bunch fresh coriander leaves
serve with roti or rice
Method
To make the roasted curry powder, place all spices in a heavy based frypan over low heat and toast until fragrant and aromatic and a darker brown colour, curry leaves should be dried out and almost crispy. Swirl pan occasionally to ensure an even toasting.
In a large bowl, mix coconut cream, 3 tablespoons of roasted curry powder, turmeric, chilli powder, tamarind and salt together. Add prawns into marinade mix and stir well to coat, then place in fridge to marinate for 20 minutes
In a large wok or deep fry pan with fitted lid, place over medium – high heat, add ghee then when hot add onion and cook for a few minutes, then add garlic and ginger and cook for a minute, then add spices, cumin, dill, fennel and fenugreek seed, curry leaves, chillies, lemon grass and toss for a few minutes until fragrant. Then add prawns, lemongrass, pandan leaf and extra coconut, toss well cook for approx. 5 minutes until prawns have cooked through and sauce has thickened.
To finish, check seasonings, add jaggery if required, squeeze over fresh lime juice and salt to balance. Remove from wok or frypan onto serving platter, finish with scattered fresh coriander. Serve with steamed rice or roti.
