Mum’s Parsi Red Prawn Curry Recipe

Tomatoes and tamarind brighten this warming Parsi seafood stew.

Yield: serves 4

Time:

2 hours, quarter-hour

Substances

• 1 lb. contemporary prawns, shell on (15 items)
• 1 tbsp. turmeric powder
• 1 tbsp. Indian purple chile powder
• Kosher salt
• ½ cups plus 1 Tbsp. canola oil, divided
• 2 tbsp. plus 1½ tsp. coriander seeds
• 1½ tsp. cumin seeds
• 1½ tsp. sesame seeds
• 1 tsp. poppy seeds
• ½ tsp. fenugreek seeds
• 1½ cups freshly grated coconut, or substitute frozen, thawed grated coconut
• 12 almonds, unroasted (¼ cup)
• 2 massive garlic cloves, peeled
• 1 tbsp. chickpea flour, frivolously toasted
• 2 massive plum tomatoes, coarsely grated (1 cup)
• 1 cup coconut milk
• 1 tbsp. tamarind pulp, soaked in boiling water until gentle, and strained (1 Tbsp. plus 1½ tsp.), divided
• 2 massive purple onions, finely minced (3 cups)
• 4 small curry leaves
• 2 small inexperienced fowl’s eye chiles, thinly sliced
• 2 tbsp. coconut cream
• 15 dried Kashmiri purple chiles, seeds eliminated
• Steamed basmati rice, for serving
• Lime wedges, for serving

Directions

1. Take away the pinnacle and the shell of the prawns, reserving for a inventory. In a medium bowl mix the prawns, turmeric, chile powder and 1 teaspoon of salt. Refrigerate for at the least 1 (and as much as 24) hours.
2. In the meantime, make the prawn inventory: In a big skillet over medium excessive warmth, add 3 tablespoons of oil. As soon as scorching, add the prawn shells and fry till fragrant and the shells are pink. Switch to the bowl of a meals processor and grind till the shells are damaged up. To a medium pot, add the shells and a couple of quarts of water and produce to a boil over medium warmth. Decrease the warmth to simmer, skim and discard any foam that has shaped alongside the floor, and cook dinner till concentrated and flavorful, about 1 hour. Set a high quality mesh sieve in a big, heatproof bowl, pressure the inventory; discard the shells.
3. In a small skillet, individually dry roast the coriander, cumin, sesame, poppy seeds and fenugreek, stirring regularly till fragrant, round 2–3 minute every. Switch every spice to a mortar as you’re employed, after which use a pestle to grind all of them collectively to a high quality powder.
4. In a big deep skillet over medium warmth, warmth 3 tablespoons of oil. Add the prawns and frivolously fry them on either side till they’ve simply turned shade and the spices have barely darkened, 1½ minute on both sides. Switch to a bowl and put aside. In the identical skillet, over medium warmth, add 3 extra tablespoons of oil and the grated coconut. Cook dinner, stirring regularly, till the coconut is aromatic and golden, 3–4 minutes. Switch to the bowl of a meals processor together with the almonds, garlic, and the reserved floor spices and course of, including cool water, a tablespoon at a time (as much as a half a cup), to create a high quality and creamy paste. Put aside.
5. Return the skillet to medium warmth, then add the remaining 3 tablespoons of oil. When scorching, add the onions and cook dinner, stirring sometimes, till golden brown, 14–quarter-hour. Add the tomatoes and proceed cooking till the combination is evenly darkish purple, 7–8 minutes. Add the reserved coconut-spice paste, the chickpea flour, and the kashmiri chiles and cook dinner, stirring sometimes till the combination is oily and really aromatic, about 5 minutes. Add the prawns, then stir in 1½ cup of the reserved prawn inventory, the coconut milk, and 1 teaspoon tamarind paste. Add the curry leaves and the inexperienced chiles, convey to a simmer, then cowl and cook dinner till thickened barely, 8–9 minutes. Take away from warmth, stir within the coconut cream, season to style with salt, and put aside for a few hours or in a single day to let the flavours meld. Serve at room temperature with basmati rice and lime wedges for squeezing.