Ingredients:
• 400 g – freshly cooked and peeled Prawns
• 2 tbsp – white wine or cider Vinegar
• 1 tsp – ground cumin
• 2 tsp – ground coriander
• 1 tsp – ground Turmeric
• 1/2 tsp – chilli powder
• 1/2 tsp – freshly milled black pepper
• 3 tbsp – Sunflower oil
• 125 g – Onions
• 1″ piece – fresh root ginger, peeled and grated
• 6 – small Cloves of garlic, peeled and crushed
• 250 ml – warm water
• 2-4 – fresh green chillies, seeded and sliced lengthwise
• 1/2 tsp – salt
• 90 g – creamed Coconut
• 2 tbsp – fresh coriander leaves, chopped
• 200 ml – fresh Cream
• 2 – Papayas
Method:
- Put the prawns in a mixing bowl and add salt and vinegar. Stir and mix well. Set aside for 10-15 minutes.
- Mix the cumin, coriander, turmeric, chilli powder and black pepper in a small bowl and set aside.
- Heat oil over medium heat and fry the onions gently until they are pale golden (for about 8-9 minutes). Stir continuously.
- Add the ginger and garlic and fry for 1 minute.
- Add the mixed ground spices and fry for 1-2 minutes.
- Add water, fresh green chillies, salt and coconut.
- Simmer until the coconut is dissolved.
- Add the prawns and cook for 2-5 minutes. This will depend on the type of prawns used – standard prawns, king prawns, tiger prawns etc.
- Add cream and simmer. Now, add half of the papaya cut into cubes.
- Add half the chopped coriander leaves and remove from the heat.
- Put the prawns in a serving dish and garnish with the remaining coriander leaves and papaya slices. Serve with hot naan or rice.