For the Malabar spice mixture, add all the ingredients to the Braun coffee and spice grinder accessory and pulse until coarsely crushed. Perfect spice mixture is then ready just within seconds
Roughly chop the onions, garlic and ginger with the MQ 30 chopper accessory. Heat the olive oil in a large saucepan or wok, and then add the onions, garlic and ginger. Cook over a gentle heat for 2-3 minutes, and then add the Malabar spice mix.
Cook the spices for a minute or two. In the meantime, chop the tomatoes with the MQ 30 chopper accessory.
Add the chopped tomatoes, coconut cream and milk to the saucepan. Bring to the boil and then simmer for 15 minutes.
Then, add the lemon juice, tamarind puree, brown sugar and a pinch of salt. Blend the sauce with a Braun's MultiQuick hand blender until smooth.
Add the prawns, and cook for additional 2-3 minutes or until tender and serve immediately. Garnish with fresh coriander sprigs and serve with steamed rice.
For the Malabar spice mixture, add all the ingredients to the Braun coffee and spice grinder accessory and pulse until coarsely crushed. Perfect spice mixture is then ready just within seconds
Roughly chop the onions, garlic and ginger with the MQ 30 chopper accessory. Heat the olive oil in a large saucepan or wok, and then add the onions, garlic and ginger. Cook over a gentle heat for 2-3 minutes, and then add the Malabar spice mix.
Cook the spices for a minute or two. In the meantime, chop the tomatoes with the MQ 30 chopper accessory.
Add the chopped tomatoes, coconut cream and milk to the saucepan. Bring to the boil and then simmer for 15 minutes.
Then, add the lemon juice, tamarind puree, brown sugar and a pinch of salt. Blend the sauce with a Braun's MultiQuick hand blender until smooth.
Add the prawns, and cook for additional 2-3 minutes or until tender and serve immediately. Garnish with fresh coriander sprigs and serve with steamed rice.
