KARI UDANG (Malaysian Prawn Curry)    Serves 3

Ingredients :

2 tbsp groundnut oil

1 large onion, sliced thinly & another, sliced thickly - used at separate intervals

a pinch of mustard seeds

half a tsp of fenugreek (mine was chopped leaves)

150g potato, peeled and diced small

half a tbsp tamarind pulp (I used dried, mixed with 1 tbsp water then strained)

1 clove garlic, chopped

2 fresh green chillies, chopped finely

1-2 tbsp mild curry powder

10 curry leaves

sea salt

1 small aubergine, sliced thickly and cubed

250ml coconut cream (I used Blue Dragon)

2 large flavoursome tomatoes, cut into wedges

300g frozen King Prawns, defrosted (fresh would work as well, just add them much earlier in the process)

cooked white rice to serve, along with chapati or roti.

METHOD :

1.  Heat the oil in a wok and add the thinly sliced onion, mustard seeds, fenugreek and potato cubes.  Saute until the potato are almost cooked and the onion has browned.  Set aside.

2.  Add the tamarind juice to the wok, along with the garlic, green chillies, thickly sliced onion, curry powder, curry leaves and 100ml or so of cold water.  Stir and cook until heated through and fragrant.

3. Add the aubergine and simmer until the aubergine is all but cooked.

4.  Add the coconut milk, the reserved onion/potato mix and tomatoes.  (If you are using raw prawns, now would be a good time to include them).  Cover and simmer until the sauce has had a chance to combine and the tomatoes have lost their rawness.

5.  Milliseconds before you are due to serve, drop in the prawns and simply heat them through.  Do not be tempted to leave them longer than is absolutely necessary, or you will find your carefully crafted sauce begins to lose its consistency.

Serve.

From http://jennyeatwellsrhubarbginger.blogspot.com