- Serves: 4-6
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: easy
For the dumplings
- 100 g rice flour
- ½ tsp salt
- 80-90 ml warm water
- 20 g coconut cream
For the curry
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- ¾ tsp mustard seeds
- pinches ajwain seeds, (carom seeds)
- 12 black peppercorns
- 6 dried red chilli
- 5 large cloves garlic, peeled
- 15 g peeled ginger
- ½ tsp turmeric
- 1 large onion, ¾ finely chopped, the rest cut in half
- 4 tbsp vegetable or coconut oil
- 350 ml water
- 350 ml coconut milk
- 1 ½ tsp tamarind paste, or to taste
- 400 g prawns, peeled and veins removed
Tips and Suggestions
Anjum Anand likes to squeeze the coconut rice dumplings in her palm to make indentations, which catch pools of curry in them.
1. For the dumplings: combine all the ingredients in a large mixing bowl to form a soft, pliable dough. Divide into 12 balls, or any shape you like (see Cooks Tips). Steam for 12 minutes and set aside.
2. For the curry: in a spice grinder, crush all the seeds, peppercorns and chillies together until fine.
3. Whizz the powdered spices, garlic, ginger, turmeric, onion halves, pinch of salt and a little water in a blender to form a smooth paste.
4. Heat the oil in a non-stick pan and gently fry the chopped onion until light brown. Add the paste and fry for a few minutes until the oil is released from the paste. Dilute with 150ml water and simmer for 15 minutes. Taste the mixture you should not detect raw onion.
5. Add the remaining water, coconut milk, tamarind and pinch of salt to the pan. Bring to the boil and simmer for a few minutes. Add the prawns and cook over a low heat for 3 minutes.
6. Drop the dumplings into the pan and simmer for a minute or until the prawns are cooked. Adjust the seasoning and tamarind to taste.
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