For those cooks who would like this dish to have a little heat, add 1 teaspoon (5 mL) freshly cracked black pepper to the marinating puree. Pepper is indigenous to the south of India and is still more popular there than chili as a source of spicy heat.
Serves 4 as part of a meal
12 green king prawns (jumbo shrimp)
4 sprigs fresh curry leaves (about 30 leaves), picked
2 cloves garlic
1 onion, roughly chopped
1 tomato, roughly chopped
1 tablespoon (15 mL) Garam Masala (recipe follows)
1 teaspoon (5 mL) freshly cracked black pepper (optional)
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) ground turmeric
3 tablespoons (45 mL) vegetable oil
To Serve:
1 1/2 teaspoons (7 mL) coconut or vegetable oil
1 sprig fresh curry leaves (about 10 leaves), picked
1/2 teaspoon (2 mL) brown mustard seeds
Peel prawns, leaving the tails intact, and butterfly by making a deep incision down the back of the prawn right to the tail, so that the flesh parts and opens flat.
In a blender, puree curry leaves, garlic, onion, tomato, garam masala, pepper (if using), salt and turmeric. Slowly add oil to blender to make a paste.
Coat prawns in paste, cover and refrigerate for 1 hour, then barbecue or pan-fry until cooked through, about 3 minutes on each side.
In a separate pan, heat coconut oil and fry curry leaves and mustard seeds for 2 to 3 minutes, or until leaves curl up, darken in color and become papery and light.
Serve prawns garnished with fried curry leaves and mustard seeds.