Prawn and Fenugreek Stew with Tamarind and Coriander
Source: Yotam Ottolenghi
INGREDIENTS
YIELD: 4 SERVING(S)
500g raw king prawns, peeled and deveined
4 tbsp olive oil
1 tsp ground turmeric
5 garlic cloves, peeled and crushed
Salt and black pepper
30g tamarind concentrate
1 onion, peeled and finely chopped
2 green chillies, finely chopped
5 spring onions, finely sliced
80g coriander leaves, finely chopped, plus 5g finely shredded leaves, to serve
50g parsley leaves, finely chopped
50g fenugreek leaves, finely chopped (or 2 tsp fenugreek seeds finely crushed in a spice grinder)
1 tbsp plain flour
1½ tsp ground coriander
1½ tsp ground cumin
1 tsp ground cinnamon
⅛ tsp ground cloves
¼ tsp chilli flakes
1 tbsp soft brown sugar
preparations
1
Mix the prawns with a tablespoon of oil, the turmeric, one crushed garlic clove and half a teaspoon of salt, then leave to marinate.
2
Heat two tablespoons of oil in a large saute pan on a medium heat, then sweat the onion for 10 minutes, until soft and lightly browned. Add the rest of the garlic and half the green chillies, and cook, stirring, for a minute. Add the spring onions, herbs and fenugreek, and cook on a medium-low heat for 20 minutes, stirring often, until deep green.
3
Add the flour, spices, chilli flakes, a teaspoon and a half of salt and a generous grind of pepper, cook for 30 seconds, then add the tamarind concentrate, sugar and 500ml water, and simmer for 10 minutes, until the sauce thickens and comes together.
4
Meanwhile, heat the remaining tablespoon of oil in a frying pan on a high flame. Fry a third of the prawns for two minutes on each side, until golden brown, then move to a plate.
5
Stir the remaining raw prawns into the sauce and cook for three minutes, until just cooked through.
6
Serve the stew from the pan or a large bowl, sprinkled with coriander, the fried prawns and the remaining green chillies.
