Prawn and Cucumber Curry

Name: Prawn and Cucumber Curry
Cuisine: Indian
Ingredients: 400 ml / 13 ½ fl oz / 1 ⅔ cup coconut milk; salt to season; juice of ½-1 lime, depending on the size; 1 tbsp chopped coriander leaves to garnish; ½-1 cucumber, deseeded (depending on size); ½ tsp ground allspice; 400 g / 14 oz / 3 cups large raw prawns, deveined; 400 g / 14 oz / 3 cups large raw prawns, deveined; 2 hot green or red chilies, roughly chopped (including seeds); 2 hot green or red chilies, roughly chopped (including seeds); 2 cloves garlic, chopped; ½ onion, chopped; 1 tsp coriander seeds; 2 pinches / 40-60 saffron strands, crushed; 1 tsp sesame seeds Large knob of fresh ginger, peeled and chopped (10 g / ⅓ oz); 1 tsp sesame seeds Large knob of fresh ginger, peeled and chopped (10 g / ⅓ oz)

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

This curry is adapted from Henrietta Hervey’s recipe for Malay Curry in Anglo-Indian Cookery at Home. Also referred to as a Ceylon (Sri Lanka) curry the original author pronounces this as ‘a delicious preparation, and an agreeable change’.

Ingredients

400 ml / 13 ½ fl oz / 1 ⅔ cup coconut milk
2

Europe
Asia
Sri Lanka
United Kingdom
India
Fish course
Pescatarian
Gluten-free

Method

Gently heat the coconut milk then pour over the saffron. Leave to infuse.
Grind the coriander seeds, sesame seeds, ginger, chilies, onion, garlic, allspice and a good pinch of salt to a paste in a spice grinder (add a little of the coconut milk if needs be).
Pour the infused coconut milk and curry paste into a large saucepan. Bring to