Prawn Patia

Ingredients:

1/2 tsp black mustard seeds
1/2 tsp Cayenne pepper
1 tsp CorianderSeeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
3cm length Freshginger chopped
2 GarlicCloves, sliced
2 tbsp LightMuscovadoSugar
3 tbsp NaturalYoghurt
150g Onions, roughly chopped
2 tsp Paprika
250g PeeledPrawns
Salt, to taste
2 tsp tamarind paste
1 tbsp TomatoPurée
1/2 tsp turmeric
2 tbsp VegetableOil
1 tbsp WhiteWineVinegar

Method:

Blend the yoghurt, onions, garlic and ginger together with 4tbsp water to form a paste then put to one side.

Heat the wok until very hot and dry-roast the Fennel Seeds, Cumin Seeds, Fenugreek Seeds and Coriander Seeds for about 30 seconds until the seeds start to pop. Add the vegetable oil, Black Mustard Seeds, Turmeric, Cayenne and Paprika and cook gently for a further minute, being very careful not to burn the spices. Add the yoghurt paste and fry gently for about 10 minutes or until golden, again taking care not to burn.

Add the Muscovado sugar, vinegar, tomato purée and tamarind juice to the fried mixture, plus some water if necessary until a fairly thick consistency is achieved. Simmer gently for 5 minutes then add the prawns and salt to taste. Simmer until heated through (be careful not to overcook the prawns, they're ready when all have turned pink). Serve hot, accompanied by rice or naan bread.

Prawn Patia

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