Prawn Curry with Coconut Pancakes

Prawn curry 

1kg king Tiger Prawns shelled

1 celery stick finely sliced

2 cloves garlic crushed

1tbsp grated ginger

1 green chilli finely diced

1 tbsp tomato paste

1 star anise

1 tbsp sultanas

1/2tsp salt

1tbsp ghee

1tsp cumin seeds

1tsp mustard seeds

1/2tsp fennel seeds

1tsp coriander seeds
1tsp turmeric                                                                        For Coconut Pancakes      

1kg tomatoes peeled and chopped                                         165ml coconut milk            

1 large onion finely chopped                                                  165ml Milk              

1 large potato peeled and                                                      1/2tsp salt            

2 carrots diced                                                                     1 tsp honey

                                                                                           3eggs

                                                                                           1 long fresh garlic finely chopped

                                                                                           1tsp ghee or sunflower oil for frying

                                                                                           2cups Garam Flour (chickpea Flour)

Heat a small frying pan add mustard, fennel, coriander and cumin seeds and roast till they pop. Taka away from heat and powder them in a spice grinder or using pestle and mortar.  Heat a large casserole, add ghee then onions, chilli, garlic and ginger and fry till golden.  Add turmeric and ground spices and stir.  Add chopped tomatoes, tomato paste, carrots, potatoes, celery, star anise and 1 cup water. Stir well and simmer gently for 1 hour till curry is well cooked, taking care to keep stirring from time to time.  Add sultanas then peeled prawns, cover and cook for 5 minutes till prawns are just cooked.  Serve with Coconut pancakes.

Coconut Pancakes

Put all ingredients except ghee in a large jug, then using a hand blender mix till a smooth batter forms.  Cover with a kitchen cloth and leave to stand for 30minutes.  Heat a non stick pan add ghee, then add 1 tablespoon of batter per cake, and cook for two minutes on one side, then flip and cook for just 15 seconds on the other side. Mixture makes approx 30 mini pancakes.