Prawns in coconut milk

Name: Prawns in coconut milk (Jhinga ularthiyathu)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 or 3 pieces of tamarind; 1 kg/2¼ lb raw tiger prawns, shell on; about 20 g/¾ oz chilli powder; about 15 g/½ oz ground coriander; 1 teaspoon ground turmeric; 1 teaspoon black pepper; a handful of fresh curry leaves; 6 small tomatoes, cut into quarters with the seeds removed; ½ cup slivers of fresh coconut; about 500 ml/18 fl oz coconut milk; 3 or 4 cloves of garlic, peeled; coconut oil; 200 g/7 oz small red shallots, coarsely chopped; 2 teaspoons small black mustard seeds; juice of 3 limes; 2 dessertspoons ground turmeric; salt; 2.5 cm/1 inch piece of root ginger, peeled; about 10 g/⅓ oz ground cardamom; about 10 g/⅓ oz ground cinnamon; 1 teaspoon ground fennel; about 10 g/⅓ oz ground cloves

Jhinga ularthiyathu

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a fragrant, creamy, yet tangy, dish of prawns cooked in coconut milk. It is a relatively dry dish - the prawns should end up being coated In the sauce, rather than swimming in it.

Ingredients

2 or 3 pieces of tamarind
1 kg/2¼ lb raw tiger prawns, shell on

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Cover the pieces of tamarind with a little water, bring to the boil and simmer for 2 or 3 minutes, then set aside for 1 hour. Meanwhile, remove the head and shell from each prawn but leave the tail shell on. Cut down the back of each prawn so that they will open up like butterflies when cooked. With the point of the knife, remove the thin black intestinal vein that runs