Description
Ingredients
- 3 tbsp rapeseed oil
- 1 tsp black mustard seeds
- 2.5cm cinnamon stick
- 10 curry leaves (optional)
- 2 tbsp mixed garlic and ginger paste (see tip)
- 2 green chillies, finely chopped, deseeded if you prefer
- 2 tbsp medium curry powder
- 1 tbsp tomato purée
- 400ml base curry sauce (see step 1)
- 600g shell-on raw king prawns, peeled (see tip)
- 200ml coconut milk
- 2 tbsp light soy sauce
- 1 x 31g pack coriander, finely chopped
- juice of 1-2 limes
- 1 tsp garam masala
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