As you either know by experience or can deduce, we in the Southern Hemisphere are in the grip of winter. While you Northern Hemisphere folks bask in your 20C summer we’re shivering in our 15C winter. Ok, I’ll concede that there are fine readers out there who are experiencing a wider temperature band but the point of this somewhat lame introduction is to give you my latest recipe
If there’s a bit of a nip in the air, there are few things better than a scrumptious curry to warm the heart of your cockles. And speaking of sea creatures – tonight’s din dins was a rather toothsome prawn curry.
With the temperature plummeting to hunger-inducing levels, your humble blogger was experiencing a lust for something spicy for supper. After reading some recipes, it was decided to hybridise several recipes and come up with one that could be put up on the blog and that would set your taste buds revolving with anticipation.
Here then is the your very own…Prawn Curry. Flavour-wise, the result of all of your effort ought to return a delightfully warming and aromatic combination of Indian flavours with a creamy coconut base.
Prawn Curry – serves 4
- 1kg Prawns – de-veined but with shells and heads still intact
- 4 T Coconut oil
- 1 T butter
- 1 T normal cooking oil
- 7 or 8 cloves of garlic – more if you love garlic
- 1 Onion – finely diced
- 1 medium chilli. (Don’t use Jalapeno for this one – rather a Thai chilli or Serrano – Habanero if you like the heat)
- 2 T fresh ginger – finely grated
- 175ml or ¾ cup grated tomato (without peel)
- 220 ml coconut milk
- 125 ml fresh cream
- 125 ml sweet wine
- 1/3 cup ground almonds
- 1 t Garum masala
- 1 t ground cloves
- 1 t ground cinnamon
- 2 t ground cumin
- Three pinches salt
- 1 t Cape Malay masala – (if you can’t get a Cape Malay masala – just use 2t of normal fish masala)
- 1 t Fish masala
- 1 t Rajpuri curry – hot
- 1 flat t turmeric
- Heat 1 T of coconut oil in a large pan and lightly braise the first half of the prawns. Remove from the heat as soon as the shells start to turn pinkish. We’re braising them with the shells on to enhance the flavour.
- Repeat with the second half and set both batches aside.
- When cool, remove shells and heads
- Remove all shells and crunchy bits from the pan.
- In the pan, heat the last 2 T of coconut oil on a medium to high heat.
- Add the finely diced onion and braise/fry until the onion begins to turn translucent.
- Turn down the heat to medium
- Add the butter
- Add garlic, ginger, chilli
- As soon as the onion begins to colour – add the dry spices
- Stir for about one minute
- Add the grated tomato
- Add salt to taste
- Add the wine
- Simmer for about 5 minutes
- Add the shelled prawns and the coconut milk
- Simmer for another 10 minutes
- Add the cream
- Add the garum masala
- Add the ground Almonds
- Stir regularly and simmer until thick and the liquid is reduced to an acceptable consistency.
- Serve on a bed of steamed Basmati rice with sliced chilli as garnish