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Coconut prawn curry with pea pilau
Fruit and vegetables
3 banana
shallots
, roughly chopped
7
garlic
cloves, roughly chopped
5cm/2in piece fresh root
ginger
, peeled and roughly chopped
3 green finger
chillies
, roughly chopped (seeds removed if preferred)
1 tsp ground
coriander
½ tsp ground
fenugreek
1
onion
, chopped
6
curry leaves
bunch
fresh coriander
, chopped
Tins, packets and jars
1 large tbsp
tamarind
paste
690g bottle organic
passata
1 tbsp
ghee
300g/10½oz white
basmati rice
, soaked in cold water for 30–40 minutes
Cooking ingredients
3 tbsp
coconut oil
½ tsp ground
turmeric
½ tsp Kashmiri red
chilli powder
1 tsp
garam masala
½ tsp ground
paprika
½ block
creamed coconut
, roughly chopped
1 tsp
salt
300ml/10fl oz fish
stock
1 tsp
cumin
seeds
1 tsp
salt
600ml/21fl oz
vegetable stock
2 tsp
coconut oil
1 tsp black
mustard seeds
Dairy, eggs and chilled
4–6 tbsp
double cream
Meat, fish and poultry
600g/1lb 5oz raw jumbo
prawns
, peeled and deveined (defrosted if frozen)
Other
100g/3½oz frozen petits pois
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