The sauce contained onions, garlic, ginger, chopped chillies, turmeric, coriander, paprika, fennel seeds, aubergines, canned tomatoes, creamed cocomut, lemon juice and water. The prawns and more sliced chillies were added towards the end of the cooking. We served the curry with raita, a sambal and chapattis.
We opened a bottle of Corte Ignacio Concha y Toro Sauvignon Blanc 2013 from the Wine Society.
We detected fresh tropical fruits on the nose and these, particularly grapefruit, followed through on the palate.
A good match with the curry.