I had bought my husband some prawns to cook him for Valentines day, however I totally forgot to cook them for him. (Good thing they were frozen, or they would be pretty manky by now!) Anyways, I finally got around to cooking them for him and made him a tasty curry with them. I can't eat prawns, as I am allergic, but he loves them, so this was a real treat for him as I only ever very rarely have them on his menu, preferring instead to cook things we can both eat.
The last time I ate a prawn I was horrifically sick so I don't chance it at all. I did taste the sauce however before I added the prawns and it was delicious! I would use it on chicken given the chance!
He said it was really good and it must have been true because I made enough for two people and he scarfed down the whole lot in one go, which is so not like him.
It was simple and very quick to make. If you like prawns and you like curry, you will probably love this! (For any American readers, King Prawns are what you would call jumbo shrimp!)
*A Simple Prawn Curry*Serves 2Printable Recipe
I cannot eat Prawns, but Todd loves them. He also loves a good curry. This is for him.
1 TBS coconut oil1/2 tsp brown mustard seeds1/2 tsp fenugreek seeds1/4 tsp black onion seeds1 medium onion, thinly sliced2 cloves garlic, peeled and crushed1 TBS grated fresh ginger root1 tsp chilli powder or to taste1/2 tsp ground coriander1/2 tsp ground tumeric1 dried chili60ml tomato passata (1/4 cup)50ml Tamarind Paste (12 TBS)1/2 tsp white wine vinegar250g peeled King prawns (generous half pound)
Heat the oil in a pan over medium heat and add the mustard, fenugreek and onion seeds. Cook until the mustard seeds begin to pop. Add the onions. Cook, stirring occasionally, over medium heat for about 10 minutes until lightly coloured. Add the garlic and ginger and cook until very fragrant. Stir in the coriander, tumeric and chili. Add the passata, tamarind paste and vinegar. Bring to a boil and then check for seasoning, adding salt if needed. Stir in the prawns and cook until they are cooked through and pink. You may add a bit of water if you think it is too thick. Serve hot with rice.
Bon Appetite!
