Prawn Suruwa (Indo-Fijian Prawn Curry)

Indo-Fijian prawn curry is a rich, decedent way to take advantage of the abundance of Australian tiger prawns in the market right now. This recipe packs flavour and heat in equal measure, and is best made to share with the people you love.

2kg Australian tiger prawns or equivalent sea prawn (shell on and de-veined)

1 large onion

2 bulbs of garlic (peeled)

5 red chilli

1 inch ginger

2 sprigs curry leaves

1 can whole peeled tomatoes

1 tsp each of mustard seeds, fennel seeds, cummin seeds, and fenugreek seeds

1 tablespoon tamarind paste or juice of half a lemon

2 tablespoons Fijian curry powder

100-150ml coconut cream

Generous pour of olive oil (enough to cover the base of your pot)

2 tablespoons sea salt

1/2 tablespoon sweetener

 

I like to use a heavy, wide, and shallow cast iron pot. In my reckoning, the richness of this dish is best captured by the drama of a substantial pot – additionally, if your pot has the appropriate disposition, this is then easily transported from stove to table top, ready to be shared by all.

 

Prior to cooking, we slice our onion into medium sized segments, and using either a mortar and pestle, or an electric grinder, bring together our fresh spices – chilli, garlic, ginger – into a paste.

 

On a high heat, we generously pour in our olive oil so as to cover the base of our pot completely, before introducing our dry spices – fenugreek, mustard, cumin, fennel - to come to life in the growing heat of our oil.

 

Once the mustard seeds (in particular) begin to dance, it is time to immediately add our curry leaves, quickly followed by a whole sliced onion. Stirring occasionally to allow the oil to become fragrant, let the onions sit to caramelise from time to time.

 

When we have achieved a golden caramelisation of our onions, it is time to add our whole peeled tomatoes, allowing them to break down in the pot, and then stirring through our paste of fresh spices. The aroma may overwhelm, and this is how we know that we are on the right path.

 

When the deep red hues are bubbling gentling, we introduce our Fijian curry powder and tamarind paste (lemon juice if tamarind is not readily available, or if we are inclined on the day towards a more citrus forward dish), before pouring in coconut cream to become acquainted with all that has come before it.

 

The next step is essential – we season our sauce with salt and sweetener (if you know me, you know that monk fruit sweetener is where I find joy, but one can just as easily find what is necessary in raw sugar).

 

I am often asked by the addition of sweetener, and quite simply, it is the way my mother has taught me how to cook, and approach life – with balance.

 

When our sauce bubbles, we allow bring our prawns into the heat, ensuring every part of them are covered in sauce, before placing the lid on for 10 to 15 minutes. When we return, our prawns will tell us they are ready when they have made the transition from grey to a delicious red.

 

Allow to rest for 5 minutes off the heat, if desired add coriander for flavour and garnish, and serve with love and rice.

 

(The instructional video can be found on Instagram and TikTok)