Spicy Prawn Chaat

A classic Kokni dish served at weddings and special occasions that is surprisingly easy to prepare. It includes the richness of cream, yoghurt and coconut milk which culminates in a thick curry. Served with roast potatoes and roti to mop up the heavenly gravy and you’ve got Jumuah or Sunday lunch sorted in half an hour. This recipe is quite spicy and the flavour is rich and deep, inspired by the Kokni Delights recipe from Najmoonisa Parker.

First, get someone else to devein and clean the prawns though (husbands and competent children are good for this). Be sure to keep the shell on. Or cheat, and buy them cleaned and ready.

Recipe credit: @Hungryforhalaal (inspired by @Koknidelights)
Images: @Hungryforhalaal

Ingredients:
400g Prawns, deveined, heads removed but not shelled. Split the shell at the back. This makes it easy to remove when eating.
2 tsp Cajun Spice
Juice of half a lemon
2 Tbsp Oil
1/2 tsp methi/fenugreek seeds
2 tsp crushed garlic
handful of curry leaves
1tsp fine Jeeru (cumin)
1tsp fine Dhanya (coriander)
1tsp Cartwrights Masala
1tsp Chilli Powder
50g sachet tomato paste
1/2 cup yoghurt
1/2 cup cream
1/3 cup coconut milk
handful of fresh Dhanya chopped
Salt to taste (approx 1/2 to 1 tsp)

Method:
Add cajun spice and lemon juice to prawns and leave aside for a while. Add oil to a wide saucepan on medium heat. Temper the methi seeds, curry leaves and 1 tsp of garlic for about 30 seconds. Add the prawns and cook till they turn pink and are just cooked. Remove from pan.

In the same pan, add a little more oil if needed. Then add the spices and roast till fragrant. Add the tomato paste and the other tsp of garlic and fry for a few seconds with the spices. Then add the yoghurt, cream and coconut milk and stir well together. Allow to simmer for about 15 minutes. Add the prawns and salt and cook for 5 minutes then add the chopped coriander. Stir through and serve. Then bask in the loving adoration of your family.

Note: For a more authentic kokni version leave out the cajun spice and the Cartwrights masala. Your dish will be milder, but you can increase the jeeru, dhanya and chilli powder by about 1/2 tsp each.