MY MOM’S PRAWN CURRY

MARROJO19_prawncurryeng

I don’t like to brag, but I really nail this curry. I tend to be very critic with my dishes but these prawns are an exception. You can’t go wrong with them, and can be made in advance, in fact it is almost the best to let the flavors settle together. It’s also a healthy dish and my kids love them… you know, all the things I’m always looking for in my recipes.

marrojo19_prawncurryKeep heads and shells of the prawns to make a stock, really simple and fast to make, and perfect for thousands of dishes. I’ll post the recipe very soon

marrojo19_prawncurry

marrojo19_prawncurry

marrojo19_prawncurry

marrojo19_prawncurry

3.2.2265

MY MOM'S PRAWN CURRY
Autor: 
Tipo receta: Main
Raciones: 4
 
  • 1 teaspoon grated ginger
  •  25 fresh prawns peeled. You can also use shrimps.
  • 1 ripe tomato diced
  • 1 ripe mango diced
  • 1 finely chopped onion
  • 2 garlic cloves, crushed
  • 1 can coconut milk
  • 1 large handful of fresh cilantro. We was , separate the leaves and chop stems.
  • 1 plain yogurt without sugar
  • 1 tablespoon curry (best in pasta, if not powder, I use Sharwoods for the powder, Patak's for the pasta)
  • 1 teaspoon of turmeric
  • juice of 1 lime
  • Coconut oil (optional)
  • Extra virgin olive oil
  • sea salt
  1. In a saucepan we heat 4 tablespoons olive oil and sauté the ginger, curry and turmeric, stirring well so that it doesn't get burnt.
  2. Add the onion, salt, the garlic and cilantro stems. You have to sauté well until everything is translucent and very soft (this is the most important point, so be patient and don't rush).
  3. In another pan put a little coconut oil, half a teaspoon (if not, a little olive oil) and fry the prawns. Do not cook completely, simply browning the outside over strong medium heat, turn and turn and out. This is important, they will finish to cook when we put them in the sauce, and we don't want them overcooked and chewy.
  4. When the onions are sautéed add the diced tomato, stir well and add half of the coriander leaves.
  5. At this point, taste, add more curry and turmeric if necessary and continue sautéing a few minutes.
  6. Pour the coconut milk and when it comes to a boil, add the yogurt, the lime juice, prawns and turn off the heat.
  7. Taste and adjust salt and seasoning.
  8. Serve with fresh coriander leaves on top.
Notas
I like basmati or jasmine rice as side dish.

 

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