Prawn Curry
A zesty curry made for those warm summer evenings with its assortment of spices and wonderful yellow hue.
Ingredients:
(serves 8)
1 kg peeled king prawns (fresh or frozen)
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
A large chunk of ginger, peeled and finely grated
2 green chillies, deseeded and finely chopped
2 tsp ground cumin
2 tsp turmeric
1 tbsp tamarind paste
2 tins of coconut milk
50ml fish stock
2 tbsp soy sauce
2 limes, the zest of one and juice of both
Large handful of coriander, roughly chopped
Method:
In a heavy based pan, heat the oil and slowly sweat the onions with a little salt too. Adding the garlic, chilli, ginger, cumin, turmeric and tamarind once the onions have started to soften and cook this for about a minute.
Next add the coconut milk, fish stock and soy sauce and bring to the boil, then letting it simmer for 5 minutes or so. You can prepare to this point earlier in the day, which is why this recipe is so great!
Add the prawns to the sauce and cook gently for a few minutes until they have turned pink. Stir in the lime juice and zest and finish with the coriander.
