Subj : National Curry Week - 5
To : All
From : Dave Drum
Date : Wed Oct 02 2024 07:53 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spicy Prawn Curry
Categories: Seafood, Curry, Herbs, Chilies, Rice
Yield: 4 Servings
680 g Packet raw king prawns;
- butterflied (24 oz)
1 lg Bell pepper; cored sliced
1 lg Sweet onion; sliced.
Few chestnut mushrooms;
- sliced.
1 tb Turmeric
200 ml Coconut milk (6 oz)
2 lg Tomatoes; seeded, fine
- chopped
3 cl Garlic; crushed,
3 Cm piece of ginger; peeled,
- grated
1 Red chile; seeded, fine
- chopped
1 Green chile; seeded, fine
- chopped
1 Lime
1 ts Garam masala
1 ts Cumin
1 ts Ground corriander
3 ts Chilli spice mix
1 ts Mustard seeds
1 Handful corriander leaves;
- chopped
Olive or vegetable oil
1 ts Brown sugar (opt)
Rice to serve
Coat the prawns in Turmeric and set aside.
Heat a splash of oil in a pan, add the mustard seeds,
when they start to pop, add the chilies, mushroom,
pepper and onion, fry until soft.
Add the Garlic and ginger and fry for a few minutes
until cooked through.
Add the rest of the spiced and cook for a few minutes,
add the tomatoes and cook until soft,
Add the coconut milk and stir through, cook for 5-10
mins or until the sauce has thickened
Add the prawns to the pan and stir well, cover with a
lid and cook until the prawns are pink, don't over do
it as you don't want to turn them into rubber bullets.
I know some people like their curry a little bit sweeter
so if that’s you add the sugar and stir through.
At the last minute stir in some coriander leaves.
Serve with rice and a squirt of lime juice.
Serves four
From:
http://blog.chilliupnorth.co.uk
Uncle Dirty Dave's Archives
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