Subj : National Curry Week - 5
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 19:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Prawn Curry
 Categories: Seafood, Curry, Herbs, Chilies, Rice
      Yield: 4 Servings
 
    680 g  Packet raw king prawns;
           - butterflied (24 oz)
      1 lg Bell pepper; cored sliced
      1 lg Sweet onion; sliced.
           Few chestnut mushrooms;
           - sliced.
      1 tb Turmeric
    200 ml Coconut milk (6 oz)
      2 lg Tomatoes; seeded, fine
           - chopped
      3 cl Garlic; crushed,
      3    Cm piece of ginger; peeled,
           - grated
      1    Red chile; seeded, fine
           - chopped
      1    Green chile; seeded, fine
           - chopped
      1    Lime
      1 ts Garam masala
      1 ts Cumin
      1 ts Ground corriander
      3 ts Chilli spice mix
      1 ts Mustard seeds
      1    Handful corriander leaves;
           - chopped
           Olive or vegetable oil
      1 ts Brown sugar (opt)
           Rice to serve
 
  Coat the prawns in Turmeric and set aside.
  
  Heat a splash of oil in a pan, add the mustard seeds,
  when they start to pop, add the chilies, mushroom,
  pepper and onion, fry until soft.
  
  Add the Garlic and ginger and fry for a few minutes
  until cooked through.
  
  Add the rest of the spiced and cook for a few minutes,
  add the tomatoes and cook until soft,
  
  Add the coconut milk and stir through, cook for 5-10
  mins or until the sauce has thickened
  
  Add the prawns to the pan and stir well, cover with a
  lid and cook until the prawns are pink, don't over do
  it as you don't want to turn them into rubber bullets.
  
  I know some people like their curry a little bit sweeter
  so if that’s you add the sugar and stir through.
  
  At the last minute stir in some coriander leaves.
  
  Serve with rice and a squirt of lime juice.
  
  Serves four
  
  From: http://blog.chilliupnorth.co.uk
  
  Uncle Dirty Dave's Archives
 
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