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| What You Need: |
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1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
5 cloves garlic, peeled
1 tablespoon Garam Masala
1 tablespoon grated fresh ginger
1 teaspoon cumin seeds
¼ teaspoon red pepper flakes
3 tablespoons vegetable oil
2 bay leaves
2 medium yellow onions, peeled and sliced
2 cups canned coconut milk
2 tablespoons dried tamarind, soaked 1 hour in ¼ cup water, worked through a sieve, discarding the seeds
1 pound fresh or frozen prawns, shelled or thawed
Salt to taste
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| How To Cook: |
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1. Using a small spice grinder or small electric coffee grinder, grind mustard seeds and coriander seeds.
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2. With a mortar and pestle, mix together the garlic, Garam Masala, ground mustard seeds and coriander seeds, ginger, cumin, and red pepper. Pound it all into a paste.
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3. Heat the vegetable oil in a skillet. Add the bay leaves and onion. Saute until the onion is translucent. Add the ground paste and cook until the oil separates, about 15 minutes.
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4. Add the coconut milk to the sauteed onion, along with the tamarind paste. Bring to a boil, then simmer over medium-low heat for 15 minutes.
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5. Add the prawns and salt and simmer until done to taste, about 5 minutes.
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