Happy Diwali! Diwali is the Indian festival of lights - and signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. Let's celebrate by sharing a meal together - here's a beautiful prawn curry that I learnt how to make when I lived in Singapore. The flavours are very fresh with a beautiful pop of mint.
Did you know Masala means mixture, and a masala should be spicy - three chilis in this recipe!
300g of fresh prawns (cleaned, deveined, with the tail intact)
1 tomato, diced
3 dried chillis, soaked in hot water and pulsed
1 red capsicum, diced
2 red onions, diced
3 slices ginger, chopped
2 1/2 tsp cumin
1/2 tsp fenugreek seeds
3 cardamon pods, crushed
1 tsp turmeric
2 tsp ground fennel
2 tab fresh mint, chopped
steamed brown basmati rice and greens to serve
Heat oil in a pan, fry onions and ginger for 3 minutes.
Add fenugreek, dried chilli paste and cardamon, fry 2 minutes.
Add tumeric, cumin and fennel powder, plus 1/4 cup of water and stir well.
Add 1/2 tsp salt, plus the tomatoes and capsicum, cover and cook for 3 minutes.
Add peeled prawns and cook for around 3 minutes.
Sprinkle over the mint and serve with some just wilted baby spinach, steamed beans and steamed brown basmati rice.