Prawn and cauliflower curry with lime and coconut
- 450 g (1 lb) raw tiger prawns, scampi, king prawns etc.
- Zest and juice of 1 lime.
- 1 tablespoon vegetable oil.
- 1 onion, peeled and chopped.
- 4 garlic cloves, peeled and roughly chopped.
- 4 dried birds' eye chillies, ground to powder in a coffee grinder or crushed in a mortar and pestle (or to taste).
- 1 cauliflower, broken into florets.
- 1 teaspoon jaggery or brown sugar.
- 1 teaspoon coriander seeds, ground to a powder in a coffee grinder.
- 2 teaspoons fenugreek seeds, ground to powder in a coffee grinder.
- 2 whole star anise, dry-fried and ground to a powder in a coffee grinder.
- 1 can (450ml) coconut milk.
- A splash of nam pla
- A handful of coriander leaves or basil leaves, stalks removed, for garnish.
- sea salt and freshly ground black pepper.
- Remove the shells from the prawns and de-vein them.
- Place in a bowl with the lime zest and juice and leave in a cool place for an hour or so if you have time.
- Add the oil to a hot wok and stir-fry the onions for 5 minutes, add the garlic and chillies and as soon as the garlic starts to colour.
- Add the cauliflower.
- Add the cauliflower and Stir-fry for 4 minutes, don't allow the garlic to burn.
- Add the sugar and spices, once combined, add the coconut milk and the nam pla.
- Reduce to a low simmer and heat for 10 to 15 minutes.
- Simmer for a little longer if you feel it needs further reduction.
- Add the bowl of prawns, together with the lime juice and cook until the prawns turn pink, this should only take 3 minutes or so.
- Season to taste with salt and pepper and serve, sprinkled with coriander.
If you prefer your cauliflower softer, then par-boil it for 3 minutes before stir-frying. This was a fantastic curry! I made with one whole star anise (not one 'petal'), but I think it would be better with 2. I used 6 dried birds' eye chillies and 2 large dried chile de Arbole. I had run out of limes so I used bottled lemon juice and a handful of crushed lemon leaves from our ornamental tree in the marinade and the cooking.