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Swahili Coconut Prawn Curry

You simply can’t beat a good  Swahili Coconut Prawn Curry.

INGREDIENTS

  • 200gms Peeled fresh prawns
  • 135ml *Curry sauce
  • 120gm Steamed rice
  • 100ml Coconut cream
  • 50gm Unsalted butter
  • 10gm Mango chutney
  • 1Tbsp. Freshly chopped coriander leaves
  • 1tsp Cumin powder
  • 1pc Home-made naan bread
  • 1Tbsp. Tomato salsa
  • 1pc Papadam
  • 1tsp Garlic-ginger paste
  • 1tsp Fresh green chilli
  • Salt & pepper to taste

 

METHOD

  1. .In a heavy saucepan melt butter, garlic-ginger paste and sauté the prawns for 3 minutes and make sure you don’t overcook the prawns.
  2. .Meanwhile, stir in the curry sauce and cook for 5 minutes.
  3. Add in cumin powder, chillies,  coriander and season to taste.
  4. Finish with coconut cream and cook for 8 minutes more, check consistency and serve
    immediately with rice, naan bread, sambals and pappadam. Garnish with one king
    prawn, yoghurt and micro-greens coriander.

 

INGREDIENTS

  • 80ml Cooking Oil
  • 100g Onions, sliced
  • 2tsps Coriander,chopped
  • 10g Garlic-ginger paste
  • 1tsp Fresh chillies
  • 50g Curry powder
  • 1tsps Turmeric powder
  • 10g Cardomom seeds, crushed
  • 10g Cumin powder
  • 100ml White fish stock
  • 300g Fresh tomato, skinned,chopped
  • 50g Coconut cream
  • Salt & pepper

 

METHOD

  1. In a heavy saucepan, heat oil and add the onions, garlic-ginger paste and saute for 5mins until the onions are brown.
  2. Add in curry powder, turmeric, chillies, cardomom and cumin powder and cook for another 5-6mins.
  3. Toss in the tomatoes and cook for 8-10mins. Season with salt and pepper. Check the consistency constantly.
  4. Deglaze the sauce with the white fish stock. Let it simmer for 12-15mins until well blended. Add in the coconut cream and finish with coriander leaves, When the sauce is cooked set aside to cool.

 

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