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South Indian Coconut and Prawn Curry

This lovely little curry delivers so much flavor, you would never know how healthy it really is. The original recipe calls for creamed coconut, which is not readily available in the states, so we have subbed in lite coconut milk. The mixture of aromatics is subtle, so if you like your curry a bit more robust, simply amp up the amount of curry powder or add another red chili or two.

South Indian Coconut and Prawn Curry

1 large onion, quartered
½ thumb-size piece ginger (no need to peel)
4 garlic cloves
4 tomatoes, 2 halved, 2 cut into wedges
2 tsp. vegetable oil
½ cinnamon stick
3 cloves
seeds from 4 cardamom pods, crushed
½ tsp. black or brown mustard seeds
1 tsp. ground coriander
½ tsp. ground turmeric
½ tsp. curry powder
1¼ cups lite coconut milk
1 red chili, deseeded and diced
¾ lb. shelled large shrimp
¾ lb. skinless cod, cut into large chunks

Place the onion, ginger, garlic and halved tomatoes into food processor and blitz until smooth. Heat the oil in a large skillet with a lid and cook the purée, covered, for 10 minutes. Add the cinnamon stick, cloves, cardamom, mustard seeds, coriander, turmeric, and curry powder. Cook for a few minutes, then stir in the coconut milk and the red chili. Leave to cook for 10 more minutes.

Season the shrimp and fish and add to the pan with the tomato wedges. Stir gently, cover and cook for 5 minutes. Check seasoning. Serve over steamed basmati rice.

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