Fragrant Prawn Curry

Fragrant Prawn Curry

Fragrant Prawn Curry

Mrs NMFS and I were recovering from a cold so I wanted to have some spicy food for dinner to make us feel better and help us on our way to recovery. I looked at what we had in the fridge and freezer and decided on indulging with a nice fragrant prawn curry. 

Tiger prawns

Ingredients:

300g raw deveined, shelled prawns
2 tsp turmeric powder
2 tbsp ghee, (clarified butter)
2 tbsp vegetable oil
5 green cardamom, split
4 cloves
1 tsp cinnamon
3 bay leaves
2 whole dried chillies
1 onion, chopped
1 tsp sugar
4 cm ginger, finely chopped
1 1/2 tsp mild red chilli powder
2 tsp ground cumin
200 ml coconut milk
1 handful fresh coriander leaves chopped

Prawns in turmeric!

Defrost the prawns and mix in a bowl with some salt and the turmeric powder. Leave to rest for 10 minutes whilst you gather the rest of the ingredients.

Fragrant spices

In a wok or large saucepan, heat the ghee until it begins to brown. Pour into a small bowl. Add 1 tsp of vegetable oil into the same wok or pan and when hot, add the prawns and cook for 2 minutes until just cooked. Place in a bowl and leave to one side whilst you prepare the spicy onion mix. 

In the same wok or pan, add the browned ghee and when hot add the split cardamoms, cloves, bay leaves and chillies and cook for about a minute. Then add the onions, sugar and ginger and mix until the onions soften. Add the cinnamon, cumin and chilli powder and stir. Add tablespoons of water to the mix as it starts to dry up and catch on the bottom of the wok or pan. 

After a few minutes of frying the spices, add the coconut milk and allow to simmer for 2 minutes before adding the prawns. Add salt to taste. Leave to simmer for 10 minutes and add water if the sauce needs to be thinned out. 

Add the coriander and mix into the curry and allow to cook for a further minute. Leave to cool and enjoy hot with rice or roti. This dish will taste even better the next day after all the flavours have had more time to get to know each other.

Enjoy!