Ingredients
Serves 41kg uncooked large king prawns
4 tbsp vegetable oil
1 large red onion, chopped finely
2 cloves garlic, crushed
3 tsp finely grated fresh ginger
3 tbsp curry paste (see below)
100ml prawn or fish stock
10ml fish sauce
10ml Soy Sauce
1 cup (250ml) coconut cream
½ cup loosely packed fresh coriander leaves
3 sprigs of curry leaves
½ tsp salt
Curry Paste
2 large tomatoes
1 tbsp coriander powder
1 tsp turmeric
1 tsp cumin powder
1 tsp garam masala
½ tsp black pepper powder
Indian Flat Bread
1kg Atta Flour
Pinch of salt
Enough milk to make the bread dough.
Sunflower oil for shallow frying
Method
Blend curry paste ingredients.
Peel and devein the prawns, leaving the tails intact.
Heat oil in a large saucepan, cook onion, garlic and ginger until onion is soft. Add the curry paste, cook, stirring, until fragrant (approximately 5 minutes).
Add the prawns to the pan, cook, stirring, for about 1 minute. Add stock, curry leaves, soy sauce, coconut cream, and salt. Bring to the boil, then simmer, uncovered, for about 5 minutes or until prawns are just cooked and sauce has thickened slightly.
Serve with coriander and steamed rice.
Indian Flat Bread
Mix all the ingredients together until a bread dough is formed.
Leave to rest for 10 minutes.
Break small pieces off and then roll out with a rolling pin.
Fry the flat bread in a shallow fry (in sunflower oil).
Serve immediately