Ingredients
1 kg defrosted, peeled Tiger Prawns
4 tsp mustard oil (sunflower or corn oil is fine)
1 pkt Green Saffron Bengali Tiger Prawn spice mix
2 dst sp ghee , butter, clarified butter or vegetable oil
3 dst sp gram flour (cream, plain or corn flour is fine)
1 and1/2 pt of stock
100g tamarind pulp / paste (NB ONLY 25g of Tamarind if using concentrated paste)
1 chilli diced (optional and depending on your tolerance to heat)
Fresh coriander, a good handful, chopped
Method
- In a bowl, mix the 4 tsp mustard oil with the Tiger prawns and 1 tsp of the Green Saffron Bengali Tiger Prawn spice mix packet. Set aside for thirty minutes.
- In a large, heavy bottomed frying pan, karahi or wok heat the 2 dst sp of ghee to smoking point and add the rest of the Green Saffron Bengali Tiger Prawn spice mix packet. Reduce the heat and toast for only 10 to 15 seconds whilst constantly stirring.
- Add the (gram) flour and stir until smooth (should only take about 2 minutes). Don’t worry how it looks, it’s supposed to be a dry paste at this stage.
- Add the stock, tamarind pulp and diced chilli (if using) and keep stirring or whisking until it’s a smooth gravy (another couple of minutes).
- Add the prawns, turn up the heat and bring to the boil. Turn the heat back down and simmer for only one minute.
- Turn the heat off, add the coriander and serve immediately…..simple!!
Serving suggestion:
Cod, Pollock or any firm fleshed fish can be used instead of the 1 kg of prawns. Just chop the fish into bite-sized pieces first.
Serve the dish with plenty of Indian Basmati rice and riata! Enjoy!
