Recipe Prawn curry with lime leaves

[Morning Glory]

Just one double lime leaf (known as Makrut lime leaf) is enough to flavour a whole dish. Although they taste a little of lime, they are much more aromatic with an intense yet delicate perfume. Personally, I don’t think they can be substituted. I sometimes tuck one double leaf into a pot of simmering rice. It transforms plain rice into a gourmet treat.

This simple prawn curry uses lime leaf as the dominant flavour and I’ve kept the chilli to a minimum. Fish sauce is added to kick up the prawn flavour. I served it with this saffron pilau which is itself quite a perfumed dish, but also has an earthiness from spices which contrast with the fresh lime leaf flavour.

Ingredients (serves 2)
2 tbsp oil
1 medium red onion, chopped
1 small thumb of fresh ginger, grated
2 fat garlic cloves, grated
½ tsp each of ground cumin, Kashmiri chilli powder, ground turmeric
1 tin chopped tomatoes
1 tsp fish sauce (plus extra if required, to taste)
1 fresh Makrut lime leaf
1 or 2 whole medium heat red chillies
50 ml water
10 -12 large fresh prawns
Coriander leaves to garnish

Method.

1. Heat the oil in a pan and add the chopped onion. Cook gently until softened, then add the ginger and garlic. Cook gently for a few more minutes.
2. Add the cumin, ground chilli and turmeric and fry gently for approximately 10 seconds.
3. Add the remainder of the ingredients except for the prawns. Simmer for 20 to 30 minutes until the sauce is reduced by half and is rich and thickened.
4. Taste and add more fish sauce if required.
5. Add the prawns and simmer until they are cooked through which will take only a few minutes.
6. To serve, scatter fresh coriander leaves over.