Goan prawn, po­tato & co­conut curry

BBC Good Food - - Instant Recipe Finder -

This curry base also works with chunks of meaty white fish like monk­fish or hake, or you can add mus­sels to it 5 mins be­fore the end of cook­ing (just don’t freeze if it con­tains mus­sels).

SERVES 6 PREP 25 mins COOK 1 hr EASY

125g co­conut oil

2 onions, chopped

5 dried red chill­ies (Scotch bon­net work well) thumb-sized piece gin­ger, grated

4 gar­lic cloves, grated 6 dried curry leaves

½ tsp mus­tard seeds 30g tomato purée

½ tsp hot chilli pow­der ½ tsp turmeric

2 x 400g cans co­conut milk

300g cauliflower (1/2 small one), bro­ken into small flo­rets

1 large po­tato, peeled and chopped into 2cm chunks

600g raw peeled prawns To serve

1 bunch spring onions, finely chopped 1 bunch co­rian­der, chopped

100g salted peanuts, chopped lime wedges, to serve 1 Heat the co­conut oil in a casse­role or wok over a medium heat and add the onions, dried chill­ies, gin­ger, gar­lic, curry leaf and mus­tard seeds, fry for 12-15 mins un­til the onion is soft, then stir in the tomato purée, chilli and turmeric and con­tinue to cook for 1-2 mins more. Pour in the co­conut milk and 200ml wa­ter, sim­mer the sauce for 20 mins, then blitz in a blender or with a hand blender un­til smooth.

2 Pour the sauce back into the saucepan and bring up to a sim­mer. Stir in the cauliflower and po­tato, cover and sim­mer for 15 mins. Add the prawns and poach for 2 mins, or un­til they turn pink. If freez­ing, cool and freeze, then de­frost and re­heat when you’re ready to eat (see p84 for Tom’s freez­ing tips). To serve, scat­ter the spring onions, co­rian­der and peanuts over the curry and squeeze over a lit­tle lime juice.

GOOD TO KNOW vit c • 2 of 5-a-day • gluten free

PER SERV­ING 583 kcals • fat 44g • sat­u­rates 38g • carbs 20g • sug­ars 10g • fi­bre 4g • pro­tein 23g • salt 0.6g

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