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DEREK HENDERSON

Derek is an author, Buddhist, cook, music lover, photographer & traveller

Jhinge Ka Pathia - a spicy prawn dish from the Indian subcontinent

INGREDIENTS
1lb uncooked medium sized prawns
1 large red onion
2 cloves garlic
1½in ginger root
¼pt unsweetened plain whole-milk yoghurt
6oz tomato puree (or 3oz if double concentrate)
2oz unsweetened desiccated coconut
2oz unsalted butter
1 bay leaf (fresh or dried)
2tsp garam masala
Salt

SPICE MIXTURE
Dried red chilli
2in cinnamon stick
¼ tsp fenugreek seeds
1tsp black peppercorns

GARNISH
Coriander leaves, chopped

PREPARATION
Dry roast the spices until aromatic and then grind. Peel and chop onion, garlic and ginger.

METHOD
Peel and de-vein prawns. Place shells in a little water and simmer for 10 minutes, then strain juice and reserve, discarding shells. Melt butter in pan and gently fry onion, garlic and ginger until soft. Add spice mixture and salt and fry for further 2 minutes. Add yoghurt, tomato puree, prawn stock, bay leaf and desiccated coconut. Bring to simmer and cook, stirring gently, for 5 minutes. Adjust saltiness if required. Add prawns and garam masala and cook gently for a few minutes until the prawns are pink and cooked through (do not overcook or the texture will be ruined). Garnish and serve with boiled rice immediately.