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Prawn curry with white bread
Fruit and vegetables
20 fresh
curry leaves
70g/2½oz dried Kashmiri red
chillies
1
red onion
, finely sliced
20 fresh
curry leaves
1
garlic
clove, finely sliced
2cm/¾in fresh root
ginger
, peeled and finely sliced
Tins, packets and jars
20g/¾oz
tamarind
(from a block of
tamarind
), soaked in 200ml/7fl oz warm water
150ml tin
coconut milk
Cooking ingredients
30g/1oz
coriander seeds
15g/½oz
cumin
seeds
15g/½oz
fennel seeds
15g/½oz
black peppercorns
2 tsp
vegetable oil
¼ tsp ground
turmeric
8 tbsp coconut or
vegetable oil
3 tbsp Sri Lankan
curry powder
(see above)
pinch
salt
Baking and patisserie
soft
white bread
, to serve
Meat, fish and poultry
500g/1lb 2oz raw
prawns
with shells on (or 300g/10½oz without shells)
Back to recipe
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