Mojo Back
Ingredients
- 400g raw king prawns
- 3 tbsp coconut oil
- 2 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 200g red onions - chopped finely
- 2 green chills slit lengthwise
- 10 curry leaves
- 4 garlic cloves pounded to a coarse paste
- 1 tsp kashmiri chilli powder
- 1 tsp turmeric powder
- 250gm tomatoes finely chopped
- 150ml tamarind water
- salt to taste
Preparation
Heat coconut oil in a heavy bottom pan/kadai on a medium heat
Add the mustard seeds and wait until they pop before adding fenugreek seeds, chopped onion, curry leaves and green chillis
Fry for 10 mins over a medium heat until the chopped onion gets some colour
Add the garlic and stir for 2 mins until the raw smell has gone
Add the powdered spices and sautee for a further 30 secs making sure it doesn’t burn by continuously stirring
Add the tomatoes and cook until they soften whilst also smashing them down
Add the tamarind water* and season the sauce base to taste
Lower the heat and bring to simmer for 5 mins until the sauce has thickened
Add the prawns and cook over a low heat for 7 mins with a lid and stir halfway through - these should be juicy and pink (give one a chop to see what it’s looking like)
Garnish with coriander and serve with roti and/or rice. *Tamarind water - Pour boiling water over the dried tamarind pulp, and leave to soak for 20 mins. Break the pulp up with a fork, and strain the mixture into a bowl using a sieve. Press as much pulp through as possible using a spoon, and scrape any tamarind puree from the underside of the sieve into the bowl
If you can’t get your hands on dried tamarind pulp then use 2tbsp of tamarind paste