Fish - Chennai Prawns

Chennai Prawns

 Kumar Mahadevan - Masterchef Australia

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Ingredients:

  • Sesame oil
  • 1tsp black mustard seeds
  • ½ fenugreek seeds
  • 1tsp whole cumin seeds
  • 2-3 shallots, sliced
  • Handful of okra
  • 1tsp tumeric
  • 1tbsp chilli powder
  • 2tbsp coriander powder
  • ½ litre water
  • 150ml tamarind water
  • 2 vine tomatoes, chopped
  • 10 shelled prawns (still with head and tail on)
  • Freshly grated coconut
  • Roasted chena dahl
  • ½ litre water
  • Fresh curry leaves
  • Three dried chillies

Method:

Heat about 2tbsp sesame oil in a pan
Add the black mustard seeds, ½tsp fenugreek seeds and 1tso whole cumin seeds (the mustard seeds must pop first)
Add the shallots
Make sure the spices are sweet and do not burn
Peel the top and bottom off the okra, then add to the pan
Slightly season so that the okra does not go slimey

Wait for a couple of min the remove the okra
Add 1tsp tumeric, 2tbsp corriander powder, 1tbsp chilli powder and then ½ litre water and 150ml tamarind water and the two chopped tomatoes
Cook for 10min on a medium heat, covered

Add the shelled prawns and a little salt
Cook for 5-7min

Put the freshly grated coconut and roasted chana dahl (yellow split peas) and ½ litre water all in a blender and blend
Stir the prawns through and add the fresh curry leaf and the blended paste as well as the okra back in

In a new pan, heat some oil and add the 3 dried chillies and make them black
Add the curry leaves then immediately add them to the curry

Leave for 2min (dont touch!) and then serve