Tuesday 8 July 2008

Kerala-style Prawn Curry

So, here's a tasty little number, really quick and easy.

Time to prepare and cook: about 20 minutes

  • Tiger Prawns, uncooked, peeled 300g
  • Juice of one lemon
  • 100ml coconut cream
  • Ginger, small piece
  • Garlic, one clove
  • Red onion
  • Red pepper
  • Crushed chillies, a good pinch
  • Groundnut oil
Serve with basmati rice.

  1. Put the prawns in a bowl with the lemon juice to marinade.
  2. Set a pan of water to boil for the rice. Add-in the basmati rice as soon as it's boiling.
  3. Dice the red onion, garlic and ginger; and slice the red pepper. Heat a pan, add groundnut oil until hot but not smoking. Toss in the lot, along with the crushed chillies, and stiry fry until soft but not brown. Season with salt and black pepper.
  4. Pour in the coconut cream and heat for about a minute or two until hot.
  5. Add the prawns along with the lemon juice and stir fry for 2-3 minutes until just pink.
Serve at once.

Wine suggestion: a good rounded chardonnay like a Sancerre or Chablis