1tsp. Cumin Seeds
1tsp. Mustard Seeds
A Few Curry Leaves
1 Medium Onion, chopped
3 Cloves of Garlic, chopped
1 Thumb piece Ginger, grated
1tsp. Turmeric powder
1Tbsp. Garam Masala
2 Stalks Lemongrass, cut lengthways
1 Green Chilli, cut lengthways
1 Tin of chopped Tomatoes
200ml. Coconut Cream
Prawns, cleaned and shelled
About 10 Litchis, peeled & pitted
Salt & Pepper
Dry roast the cumin, mustard seeds and curry Leaves until fragrant and almost smoking.
Add the olive oil to the pan followed by the onions and stir, now add the garlic & ginger.
Stir in the masala paste, turmeric powder, garam masala, lemongrass & chilli – and allow to cook until the onions have softened and the masala paste has cooked through.
Add the tomatoes and coconut cream, mixing well. Allow to reduce slightly by cooking for a few minutes on medium heat. This will also allow for the flavours to develop.
Carefully add the prawns to the saucepan together with the litchis, stir to coat them with the sauce.
Season to taste and add the lemon Juice. Add chopped coriander to the pot and stir. Remember to remove the Lemongrass and Chillies.
Serve with steamed Basmati rice and poppadums.