This is a fairly mild curry, but certainly packs enough of a punch to be interesting. Garam Masala is a wonderfully peppery, smoky spice that has an intense complexity to it. Traditionally, it’s a blend of Black Pepper, Cumin Seeds, Cinnamon Sticks, Black Cardamom, Nutmeg and Cloves. Typically, when using this spice, you want to use some at the start once you’ve cooked your onions, to give the peppery, smoky background heat to the curry.
Prep time: 15 minutes
Cooking time: 25 minutes
Spices Used: Sweet Paprika, Cayenne Pepper, Coriander Seeds, Turmeric (Gunpowder Chest), Garam Masala, Fenugreek (Silk Road Chest).
Appox. 500G raw prawns, it doesn’t matter if you have slightly more or less
3 tbsp Vegetable/sunflower oil
1 large onion, chopped
3 garlic cloves, minced
5 cm of ginger, peeled and grated
1 tsp Cayenne Pepper
2 tsp Sweet Paprika
1 tsp Coriander Seeds
½ tsp Turmeric
½ tsp Fenugreek
1 tbsp Garam Masala (plus a little extra for garnishing)
3 small fresh tomatoes, chopped or 2 medium sized
250mls Coconut Milk
1 1/2 tsp salt
Chop your onions, garlic, tomatoes and grate the ginger. Crush the Coriander seeds in a pestle and mortar to a powder.
Add 2 tbsp of oil to a pot. Heat to medium then add the onions. Sweat for a minute before adding the garlic and ginger, then fry for a few minutes.
Add the chopped tomatoes and mix. Fry gently for 2 minutes.
Remove from the heat (to ensure the spices don’t catch at all when you add them), add the crushed Coriander Seeds, Turmeric, Cayenne Pepper, Paprika, Garam Masala and Fenugreek. Mix with all the ingredients already in the pan and bring everything together as one mixture.
Put this mix into a blender and allow to cool for a moment. Add the water and blend until well incorporated into what resembles a loose paste.
Put the paste back into the pot and add another tbsp of oil. Add the Coconut milk and salt, mix until combined with the paste.
Bring this mixture up to a medium heat before adding the prawns. Simmer for 5-10 minutes.
Serve with some chopped fresh coriander a pinch of garam masala and fragrant basmati rice.
The word Garam means Hot and Masala means mix – therefore Garam Masala essentially translates to ‘Hot Mix’ in English - bear this in mind when adding Garam Masala. If you find the heat/pepperiness is at an optimal level then don't add anymore, however if it's lacking in this department, don't be scared to add a touch more, seasoning dishes really is one of the most critical aspects of cooking.