This is flavour-packed all-purpose curry sauce that can be stored in the fridge or freezer ready to add the main ingredient. I have used large prawns here, but you can substitute mixed seafood or an equivalent amount of boneless cubed meat, poultry, tofu, or lightly cooked dense-fleshed vegetables.
medium onions 4
green chillies 1–4
garlic cloves 4 large
ginger root 3-cm chunk
coriander seeds 2 tbsp
cumin seeds ½ tbsp
black peppercorns 1 tsp
fenugreek powder (optional) ½ tsp
turmeric powder ½ tsp
garam masala 1 tsp
vegetable oil 6 tbsp
curry leaves (optional) 20p
chopped tomatoes 400g can
chicken stock or water 300ml
salt 1 tsp
raw headless tiger prawns without shells (fresh or frozen) 400g
lime juice of 1
coarsely ground black pepper
curry leaves or fresh coriander to garnish
1) First prepare the vegetables: Cut the onions in half and slice crossways into thin crescents.
Quarter the chillies lengthways and scrape out the seeds. Slice the garlic thinly. Peel the ginger and chop finely.
2) Prepare the spices. Crush the coriander seeds and set aside. Crush the cumin seeds and peppercorns. Mix the cumin and pepper with the fenugreek (if using), turmeric and garam masala.
3) Heat the oil in a large high-sided frying pan or wide casserole over medium heat. Add the onions, chillies and curry leaves (if using). Cook for 15-20 minutes, stirring often, until the onions are golden and soft.
4) Stir in the coriander seeds and cook for 3 minutes.
5) Reduce the heat to medium-low, then add the garlic and ginger. Cook for 1 minute, stirring often.
6) Next add the cumin seed mixture. Cook for 30 seconds, stirring constantly.
7) Stir in the tomatoes, stock and salt. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 15 minutes or until thickened.
8) The sauce is now ready. Either cool, chill and freeze for later use, or add the prawns or other main ingredient.
9) Cover, bring to the boil, then reduce the heat to low, and simmer for 5–15 minutes (frozen prawns take longer) or until cooked through.
10) Stir in the lime juice. Garnish with the curry leaves and serve at once.
Recipe © Christine McFadden 2018