So here you are all those people who were so keen to have the recipe. I do apologise for the time it has taken.
The curry is a touch different from the norm in its use of apple, but it gives such a lovely fruity tang that goes so well with the tomato, tamarind, red onion and coconut. Some of those ingredients also give off a sweetness which somehow boosts the flavour of the prawns. Lots of savoury flavours as well, of course, from garlic, coriander, ginger, turmeric and the curry powder - which included a small amount of Tikka curry powder, prevent it from becoming too sweet and naturally the hot spiciness from the red chillis combined with the ginger and spicy curry to make this lovely light textured prawn curry super frisky! Not so frisky that it melts anything, but enough to clear the sinuses. Can't be bad!
SPICY HOT PRAWN & APPLE CURRY (serves 3-4)
1 tbsp coconut oil
1 tbsp plus a half tbsp salted butter
1-2 red onions, depending on size, finely chopped
2 cloves garlic, finely chopped
ground black pepper
a quarter tsp of ground cinnamon
4 cherry tomatoes, diced
1 sharp eating apple (I used Braeburn), peeled, cored & diced small
3 tsp medium curry powder
1 tsp tikka curry powder
1 tsp ground turmeric
1 tsp ground ginger
a pinch of dried red chilli flakes (to taste)
500ml hot water plus more as required
1 tbsp tamarind sauce
1 tbsp chopped fresh coriander leaf plus a little for garnish
half tsp honey (to taste)
325g cooked, peeled, cold water large prawns, defrosted and drained if pre-frozen
hot white Basmati rice to serve.
Melt the coconut oil and butter in a large frying pan and add the onions & garlic. Fry on a medium heat until the onions are transparent and just beginning to caramelise and the garlic is fragrant. This shouldn't take too long if the onions have been chopped finely enough. Part way through the cooking, add the sea salt, black pepper and cinnamon and stir through.
Once the onions and garlic are cooked to your satisfaction, add the cherry tomatoes and apple and cook on until the tomatoes are beginning to soften and break up.
Add the curry powder, turmeric, ginger and red chilli flakes and stir through. Cook on for about 5 more minutes, to allow the spices to amalgamate and lose their uncooked flavour. Add the water, tamarind sauce and fresh coriander and stir through.
Cook at a simmer, stirring regularly, until the ingredients have all amalgamated into a sauce and the sauce has reduced to a good thick consistency. This can take around 20 mins, perhaps a bit longer depending on how much juice the tomatoes had and how much water you added.
Taste the sauce for seasoning and add more salt, or black pepper, or chilli flakes as necessary. Taste again and add the honey if required. Stir everything through once more.
When you are happy with the flavour and consistency of the sauce, add the prawns and increase the temperature under the pan, to heat the prawns through. You aren't looking to cook them as they've already been cooked - just heat them through to piping hot.
Serve the curry with the white basmati rice and sprinkle the remainder of the coriander over the top as garnish.