Prawn Curry (Soneya Nu Saak)

"The flavour is complex, satisfying and special enough to serve to guests," explains Simon. "On such occasions, splash out and buy fresh jumbo king prawns." Serves two

  • 325g peeled cooked prawns
  • 3 tbsp groundnut (peanut) oil
  • 1 small onion, very finely chopped
  • 3 cloves garlic, crushed with 0.5 tsp salt
  • 0.5 tsp Madras curry powder
  • 1 tsp dhana jiru (available from Indian grocers and supermarkets or make your own using recipe below)
  • 0.5 tsp chilli powder
  • 0.5 tsp turmeric
  • 200ml crushed canned plum tomatoes and juice (about half a can)
  • 1 tbsp tomato puree (paste)
  • 0.5 tbsp finely-chopped coriander stems
  • 0.5 tbsp roughly-chopped or torn coriander leaves

    First wash the prawns. Remove the dark vein running along the back of larger ones by making a light incision and scraping it away.

Dry the prawns, pressing them gently between sheets of kitchen paper and once dry, bundle them up in some kitchen paper and place in a bowl in the fridge while you make the masala.

Heat the oil in a medium-sized pan and fry the onion over a gentle heat until golden-brown (about 10 minutes).

Keep the heat lowish and stir regularly to cook the onion evenly.

When the onion is golden-brown, add the garlic paste and spices. Cook for a few seconds, then add three tablespoons of water and cook gently until reduced to a slushy paste.

Add the tomatoes, tomato puree and coriander stems, increase the heat and simmer, stirring frequently, until the oil pools around the sides of the pan. Add the prawns and cook gently for a few minutes until they are heated through. Don't overdo it or the prawns will toughen. Serve immediately, sprinkled with the coriander leaves.



Dhana Jiru

"Don't be tempted to mix ready-ground spices to make dhana jiru. It just doesn't taste the same and believe me, I've tried it," says Simon. The following recipe makes 560g of the powder.

  • 350g coriander seeds
  • 225g cumin seeds

    Preheat your oven to 180C. Scatter the seeds on a baking tray then put the tray into the hot oven. Roast the spices for five minutes (use a timer if you're likely to forget).

Remove the tray from the oven and allow the spices to cool completely. Grind to a fine powder in small batches using either a coffee grinder or spice mill.