King prawn rougaille

Make sure your flatbread is handy for dipping and scooping.

• serves

  4

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp finely chopped coriander roots and stems
• 1 long green chilli, chopped
• 1 tbsp finely grated ginger
• 2 tsp each ground tumeric and cumin
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 cinnamon quill
• 10 curry leaves (see Note)
• 400 g canned chopped tomatoes
• 1 kg green king prawns, peeled with tails intact, cleaned
• steamed white rice, to serve

Instructions

Using a mortar and pestle, pound coriander, chilli and ginger. Stir in turmeric and cumin.

Heat oil in a frying pan over medium–high heat. Add onion, stirring for 5 minutes or until softened. Add coriander mixture, cinnamon and curry leaves. Stir for 1 minute. Add tomatoes and 375 ml water. Bring to the boil, then reduce heat to low and simmer for 10 minutes or until thickened. Add prawns and stir for 5 minutes or until just cooked. Season, then serve with rice.

Note

• From greengrocers and Asian food shops.

Photography Brett Stevens

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.