Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 24 February 2016

A Simple Prawn Curry

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I had bought my husband some prawns to cook him for Valentines day, however I totally forgot to cook them for him.  (Good thing they were frozen, or they would be pretty manky by now!)  Anyways, I finally got around to cooking them for him and made him a tasty curry with them.  I can't eat prawns, as I am allergic, but he loves them, so this was a real treat for him as I only ever very rarely have them on his menu, preferring instead to cook things we can both eat.

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The last time I ate a prawn I was horrifically sick so I don't chance it at all.   I did taste the sauce however before I added the prawns and it was delicious!    I would use it on chicken given the chance!

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He said it was really good and it must have been true because I made enough for two people and he scarfed down the whole lot in one go, which is so not like him.

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It was simple and very quick to make.  If you like prawns and you like curry, you will probably love this!  (For any American readers, King Prawns are what you would call jumbo shrimp!)

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*A Simple Prawn Curry*
Serves 2

I cannot eat Prawns, but Todd loves them. He also loves a good curry.  This is for him. 

1 TBS coconut oil
1/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp black onion seeds
1 medium onion, thinly sliced
2 cloves garlic, peeled and crushed
1 TBS grated fresh ginger root
1 tsp chilli powder or to taste
1/2 tsp ground coriander
1/2 tsp ground tumeric
1 dried chili
60ml tomato passata (1/4 cup)
50ml Tamarind Paste (2 TBS)
1/2 tsp white wine vinegar
250g peeled  King prawns (generous half pound)



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Heat the oil in a pan over medium heat and add the mustard, fenugreek and onion seeds.  Cook until the mustard seeds begin to pop.  Add the onions.  Cook, stirring occasionally, over medium heat for about 10 minutes until lightly coloured.  Add the garlic and ginger and cook until very fragrant.  Stir in the coriander, tumeric and chili.  Add the passata, tamarind paste and vinegar.  Bring to a boil and then check for seasoning, adding salt if needed.  Stir in the prawns and cook until they are cooked through and pink.  You may add a bit of water if you think it is too thick.  Serve hot with rice.

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Bon Appetite!

9 comments:

  1. Ooh that looks very tasty might have to give it a go - this might be our friday night tea (we are without the kids!)x

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    1. Sounds like a great plan Ali! Enjoy! Xo

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  2. Marie, I have a request please...... I have tried many of your recipes and they are so good and quick to make, especially enjoying a style of cooking and eating from "across the pond". But I just love , what we here in the US call welsh cookies - the kind that are seared on a griddle. Do you have a recipe for them? Thank you very much for all the information you give us on your blog! Nancy

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    1. Hi Nancy, many thanks for your lovely comment. I think you are talking about Welsh Cakes. Here is the link to my recipe for them: http://theenglishkitchen.blogspot.co.uk/2010/05/welsh-cakes.html

      Enjoy!

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    2. PS - It does make a lot, but they do freeze well.

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    3. Marie, this surely is what I was looking for, thank you! I'm going to use lard and not butter so they come out like yours!

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    4. Sounds great Zuzu. I hope you enjoy it! xo

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