Coriander and Coconut Prawn Curry


The best way is to experiment with food is to make a curry…

FullSizeRender1

I often hear people say just how hard it is to come up with innovative ideas for midweek dinners. After a long day of work cooking is the last thing on most peoples mind. In my case though it is the only thing on my mind! Cooking is my therapy.

There are two options for midweek cooking. The first is to plan your meals ahead and do your food shopping accordingly. The other  option is to look in your fridge and pantry, see whats available and come up with creative ways of using them. I appreciate that experimental cooking isn’t everyone’s cup of tea, but hey that’s why you have LSD!

Recently I invited one of my girlfriends for dinner. Seeing as it was Thursday a.k.a almost Friday! we decided it would be a great idea to open up a delicious bottle of wine, catch up on the latest gossip, maybe even have some dinner. Knowing me the order was reversed and I started to think about what I was going to cook for dinner. 

In my pantry I found some potatoes and dessicated coconut. In my fridge I found prawns and a lush green bunch of coriander. Say no more! If you know me you know my brain was thinking one thing one thing only…CURRY!!!

Ingredients: 14        Cooking time: 30 minutes
Serves: 2
  • One tablespoon of ghee
  • Half dozen king prawns (shelled and deveined)
  • Two potatoes peeled and diced
  • Two carrots peeled and cut into sticks
  • One onion chopped
  • One bunch of fresh coriander
  • Two green chillies
  • Five pods of garlic peeled
  • Five tablespoons of dessicated coconut (or one cup of coconut cream/milk)
  • Two kaffir lime leaves
  • One cinnamon stick
  • Half teaspoon five spice powder or garam masala
  • Crispy shallots to garnish
  • Salt to season

Add the coriander, garlic pods, dessicated coconut and green chillies in a blender with one cup of water. Blend the ingredients into a smooth paste and keep aside.

In saucepan add a tablespoon of ghee and let it melt. Add the chopped onions and wait until the onions are lightly browned. Now add the cinnamon stick and let the onions carmelise.

Once the onion mix is carmelised, add diced potatoes, coriander coconut paste, kaffir lime leaves and one cup of water. Cover the sauce pan with a lid and let the potatoes cook until soft for about 15-20 minutes. 

I had some leftover carrots in the fridge that I cut into sticks and threw them into the curry. See this is what I mean, a curry is all accepting of every vegetable in your fridge! Let the carrots cook and the gravy simmer for five to seven minutes. By this stage I am sure your belly is rumbling smelling all those delicious flavours. 

IMG_5431

Lets cook the prawns. In a frying pan add a tablespoon of vegetable oil and let it heat. Now add one teaspoon of Chinese five spice powder or garam masala, this is to coat the prawns with delicious flavour. Add the prawns, toss them and cook them for about two to three minutes. Done!

To assemble the dish. Add the curry to a serving bowl, assemble the prawns on the top and garnish with crispy shallots. Serve this lip smackingly delicious curry with some steamed rice. Delicious!

My girlfriend and I enjoyed this delicious curry with a Sauvignon Blanc and a bollywood romcom. Perfect combination for a midweek night in!

FullSizeRender (26)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s