Pasta with curried prawns
– Ina Koegelenberg
(SHORTCUT, TASTY, HEALTHY)
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.