- 1 tspn fennel seeds
- 1 tspn cumin seeds
- 1 tspn coriander seeds
- 1/2 tspn fenugreek seeds
- 1/2 tspn szechuan peppercorns
- 3 cloves
- 1 cinnamon stick
- 2-3 green cardamom pods
- 1-2 black cardamom pods
- 2-4 dried red chillies, chopped fine (or ½ teaspoon dried chilli flakes)
- 3cm fresh ginger, peeled & roughly chop
- 5-6 shallots, peeled & roughly chop
- 10 or so cloves of garlic, peeled & roughly chop
- 5-10 fresh chillies, with seeds & roughly chop
- 1 bunch of fresh coriander - leaves, stalks & root – all roughly chop
- 1 tablespoons butter
- 1 tspn salt
- 200g (2 tubes) tomato paste
- 500 ml chicken stock
- 2 bulbs of good size (all similar size) garlic cloves, peeled
- 300 g prawn tails, peeled, and butter-flyed
- 100 ml natural yoghurt - more to taste and monitor hot
- 1 handful of chopped mint and coriander
- Plenty of salt and freshly ground black pepper
- Lightly toast the fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, peppercorns, cloves, cinnamon stick, cardamom pods & dried chillies. Grind in mortal & pestle to a fine powder (more fine = less “gritty” finished curry). Sieve the powder and re-toast the course stuff and keep grinding.
- Puree the ginger, onions, garlic (only the chopped garlic) , fresh chillies, fresh coriander & ground toasted spices in a food processor
- In a large casserole pan, fry the curry paste mixture in butter 2 salt for approx. 10 minutes – stirring regularly.
- Add the tomato paste and the stock – stir in in batches. Bring to the boil,
- Cover with kitchen foil and place in the 170 degree oven for 1½ hours to intensify the flavor. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.
- Blanch the whole garlic cloves in boiling water for 2 minutes. Roast in a pan with the curry base until medium-firm and light golden brown.
- Put raw prawns and roasted garlic into the hot curry sauce – heat until prawns just cooked thru
- stir in the chopped coriander, mint and yoghurt
- Season to taste
- Serve with steamed basmati rice.
- Feel free to anything added to this curry sauce base – eg fish (any sort should work but note it may fall apart when mixing in the yoghurt at the end), diced chicken or paneer or vegetables like, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils
- Serves 4 small or 2 large
Adapted from Peter’s Lamb Curry (from Jamie’s book The Return of the Naked Chef)