Pasta with cur­ried prawns

– Ina Koegelenberg

YOU Winning Recipes - - CONTENTS -


Af­ter thor­oughly en­joy­ing a prawn and pasta dish at a restau­rant, Ina says she couldn’t stop think­ing about it for more than a year. She kept re­turn­ing to the restau­rant to or­der the same dish, try­ing to work out ex­actly what was in it. Af­ter many at­tempts she de­vel­oped her own recipe which has wowed her friends and fam­ily.

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 40 min

15 ml (1 T) but­ter 30-40 frozen shelled prawns, de­frosted and drained (see ad­vice, above right) 17 ml (1 heaped T) gar­lic and ginger paste 1 onion, chopped oil for fry­ing 1 can (400 g) tomato and onion mix 1 packet (100 g) masala paste

1 small can (165 ml) co­conut milk 125 ml (½ c) fresh cream 30 g fresh co­rian­der, chopped salt and pep­per 125 g lin­guine pasta or Asian noo­dles, cooked ex­tra co­rian­der to gar­nish

1 Heat the but­ter. Fry the prawns with the gar­lic and ginger paste for about 2-3 min­utes, un­til hot and done. Set aside. 2 Fry the chopped onions in a lit­tle oil and wa­ter and sim­mer slowly for 15 min­utes. 3 Add the tomato and onion mix and masala paste and stir over very low heat for an­other 10 min­utes. Add the co­conut milk and cream, stir and turn down the heat to its lowest set­ting. Add the chopped co­rian­der. Cover and sim­mer the sauce for about 10 min­utes. 4 Mix the prawns and sauce in a saucepan, sea­son with salt and pep­per and heat. 5 Serve on noo­dles. Gar­nish with co­rian­der.

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