Prawn Curry with Broth by Ash

Ingredients

PRAWNS

12 Raw tiger prawns with heads and shells. Remove heads and shell and save for stock

12 Defrosted tiger prawns - no shells and heads (I use frozen from Morrison's or Waitrose

STOCK

Either fish stock cube or make it (better made)

1 tsp veg oil

1 Star Anise

1 Cinnamon stick

1 tsp coriander seeds

1 tsp of fennel seeds

Handful of coriander stalks (ends) 

1 tsp Ginger sliced

2 Whole garlic clove - smacked with a knife

1.5 Mugs of water

CURRY PASTE

1.5 tbsp of veg oil

2 Cloves

1 tsp of fennel seeds

1 tsp of cumins seeds

1 tsp black mustard seeds

5-10 curry leaves

5 Cloves of garlic crushed

1 tbsp of grated ginger 

1 Birds eye green chilli opened up of sliced (depends how hot you want it)

2 large tomatoes chopped

POWDER SPICES

1 tsp turmeric powder

2 tsp garam masala

3 tsp curry powder

1 tsp mixed coriander / cumin  powder (I can give you this)

1 tsp salt

small handful of coriander leaves chopped

1 knob of butter (optional)

Squeeze a 1/4 lemon

Make the Stock

In a pot -Fry off ginger and garlic, cinnamon, fennel, coriander seeds, star anise in a little oil for 1 min

Add prawn shells and heads  stir in until pink

Add coriander stalks and water

Simmer for 30-40 mins until aromatic - reduce by 1/3

Sieve into a jug

Curry Paste

TEMPERING

In a hot pan, dry fry cloves, fennel, cumin, mustard seeds. When they start to wobble, add the oil, cover. Seeds should start to pop. Add curry leaves and cover quickly. It may spit oil. Lower temp right down

PASTE

1. Add ginger, chilli and garlic, stir immediately, cook for 20 seconds, add chopped tomatoes, keep stirring. Cook for 3-5 mins until tomatoes break down.
2. Add the powder spices and salt, and stir well, if dry add a little of the stock, cook for 3 mins
3. Add tomato puree, stir in and cook for 20-30 mins. Keep adding the stock a ladle at a time, as it reduces. Do not let it stick or burn at the bottom of the pan
4. If after the cook time, you have stock left, add it all to the paste and reduce by 1/3, if not add 1/2 mug of water. This is your broth. It should be like a soup, but not too runny. 
5. Optionally you can add cooked potatoes, peas, any veg if you want to the broth. 
6. You can now leave it to sit until you are 20 mins from eating or go ahead in putting it together

Bring it together to eat.

1. If the broth needs heating up, heat it up until hot
2. Reduce the heat to a simmer
3. Add the larger tiger prawns (those that came with the shells). Cook for 2 mins - low heat
4. Add additional prawns - cook for 1 minute.
5. Turn the heat off and let it sit for 5 mins
6. Season to taste add a knob of butter to make the sauce richer
7. Squeeze in lemon
8. Add coriander to the serving dish

EAT!