Serves 2
fresh raw king prawns 15-20 (350g), peeled, deveined and cleaned
sea salt and freshly ground black pepper
vegetable oil 3 tbsp
onion 1, sliced
garlic 3 cloves, finely chopped
fresh root ginger 2.5cm piece, peeled and grated
green chillies 2, split lengthways
curry leaves 5
ground turmeric 1⁄2 tsp
tomato puree 1 tsp (or 1 tomato, diced)
tamarind paste 3 tbsp
coconut milk 1 x 400ml tin
For the Seychellois massalé (spice powder)
coriander seeds 2 tbsp
cumin seeds 2 tsp
black peppercorns 2 tsp
cardamom pods 6, seeds only
cloves ½ tsp
cinnamon stick 1 (or 1 tsp ground cinnamon)
chilli powder 1 tsp
grated nutmeg 1 tsp
To serve
flat-leaf parsley 1 tbsp, chopped
lime 1, cut into wedges
First make the massalé. In a small pan over a medium-high heat, dry-roast the coriander, cumin, peppercorns, cardamom, cloves and cinnamon for 30 seconds until aromatic, being careful not to let them burn. Grind in a spice grinder or pulverise using a pestle and mortar. Add the chilli powder and nutmeg. Place in an airtight jar and keep for future use (this will make more than you need in this recipe).
Season the prawns with salt and pepper, and set aside.
Heat the oil in a deep saucepan on a medium-high heat. Fry the onion for 3-4 minutes until softened, then add in the garlic, ginger, chillies and curry leaves to cook for a few minutes until fragrant. Mix in 2 tablespoons of the massalé, the turmeric and the tomato puree, stirring gently. Pour in the tamarind paste and coconut milk and simmer for 15 minutes until the sauce has thickened and reduced. Add in the prawns and ½ teaspoon of salt and cook for 5 minutes until they are opaque and tender.
Check the seasoning and, to finish, garnish with parsley and lime wedges.
From The Island Kitchen by Selina Periampillai (Bloomsbury, £26)
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