The homemade massalé blend used here evokes the aromatic spice gardens of the Seychelles
Serves 2
fresh raw king prawns 15-20 (350g), peeled, deveined and cleaned
sea salt and freshly ground black pepper
vegetable oil 3 tbsp
onion 1, sliced
garlic 3 cloves, finely chopped
fresh root ginger 2.5cm piece, peeled and grated
green chillies 2, split lengthways
curry leaves 5
ground turmeric 1⁄2 tsp
tomato puree 1 tsp (or 1 tomato, diced)
tamarind paste 3 tbsp
coconut milk 1 x 400ml tin
For the Seychellois massalé (spice powder)
coriander seeds 2 tbsp
cumin seeds 2 tsp
black peppercorns 2 tsp
cardamom pods 6, seeds only
cloves ½ tsp
cinnamon stick 1 (or 1 tsp ground cinnamon)
chilli powder 1 tsp
grated nutmeg 1 tsp
from Lifestyle | The Guardian https://ift.tt/39h3LMo