Prawn curry

Australian Women’s Weekly NZ - - CONTENTS -


1kg un­cooked king prawns

¼ cup (60ml) vegetable oil

1 stick fresh lemon­grass, white part only, chopped finely

2 medium (340g) red onions, sliced thinly 1 clove gar­lic, crushed

1 tea­spoon ground turmeric

1 medium (200g) green cap­sicum, chopped

½ cup (40g) shred­ded co­conut 2 ta­ble­spoons tamarind purée

2 tea­spoons finely grated fresh ginger 1 cup (250ml) wa­ter

1 cup loosely packed fresh co­rian­der leaves ½ cup loosely packed fresh mint leaves 4 fresh long green chill­ies, seeded, chopped coarsely

2 ta­ble­spoons lime juice

2 ta­ble­spoons wa­ter, ex­tra

1 ta­ble­spoon fish sauce steamed bas­mati rice, to serve pap­padams, to serve

1 Shell and de­vein the prawns, leav­ing the tails in­tact.

2 Heat 2 ta­ble­spoons of the oil in a large deep fry­ing pan over high heat. Cook the prawns, in batches, for about 1½ min­utes on each side or un­til golden and al­most cooked through. Trans­fer prawns to a plate.

3 Re­duce heat to medium. Add re­main­ing oil to pan; cook lemon­grass and onion, stir­ring, for 5 min­utes or un­til onion is soft. Stir in gar­lic and turmeric; cook, stir­ring, for 1 minute. Add cap­sicum, co­conut, tamarind, ginger and the wa­ter. Sim­mer, un­cov­ered, for 5 min­utes or un­til liq­uid has al­most evap­o­rated.

4 Mean­while, blend or process co­rian­der, mint, chilli and juice un­til chopped finely. Add the ex­tra wa­ter; blend to form a smooth paste.

5 Re­turn prawns to pan with fish sauce; sim­mer, un­cov­ered, for 1 minute or un­til hot. Re­move from heat; spoon co­rian­der purée over curry.

6 Serve the curry with steamed rice and pap­padams.

Not suit­able to freeze or mi­crowave.

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