Prawn dopiaza Recipe
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 1 tbsp vegetable oil
- 5 onions, peeled, sliced
- 1 garlic clove
- 1 red birds'-eye chilli
- 440g/1lb canned chopped tomatoes
- 2.5cm/1in piece fresh ginger
- 1 tsp ground turmeric
- 300ml/10fl oz vegetable stock
- 100g/3½oz clear honey
- 75g/2¾oz unsalted butter
- 300g/10½oz king prawns, heads and shells removed, de-veined
- 100g/3oz fresh peas, removed from their pods
- 330g/12oz pilau rice, cooked according to packet instructions
- 6 tbsp chopped fresh coriander leaves
- For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant.
- Transfer the fried spices to a mortar and pestle and grind to a powder.
- Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown.
- Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened.
- Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.
- Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly.
- Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth.
- Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce.
- Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce.
- To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander.
