When it comes to eating simple, aside from stir frys and fried rice, curries are next on my list. I know there are people who are discouraged at the thought of making curries; a long list of unheard of ingredients and the kitchen/house smelling like an Indian restaurant. But on a positive note, I find curries are quite cheap to make and you can “curry” almost anything (pardon my questionable use of English). For instance, you can “curry” canned beans, legumes (case in point here), frozen peas, mushrooms, potatoes, meat and of course seafood.
I have been in the curry phase lately mainly because I’m craving for the warmth of tropical weather. When I locked eyes with a pile of fresh prawns at my local grocer, I knew I have to seize the opportunity as fresh prawns are hard to come by when you are living inland. Since having prawn cocktail or prawn salad wouldn’t be winter appropriate, it is more than just appropriate to turn them into coconut prawn curry.
Coconut Prawn Curry
(A fuss free cooking recipe)
500g shell on prawns, cleaned & deveined
1 medium sized onion, finely chopped
3/4 cup coconut milk
1 1/2 tsp turmeric powder
1 tsp fennel seeds
1/2 tsp garam masala (indian mixed spices)
3 curry leaves
Salt & sugar to taste
Chopped chilli /coriander for garnish
2 garlic cloves
1/2 inch ginger
A pinch of salt
1. Using a mortar and pestle, pound ingredients B into a fine paste. If you don’t have a mortar and pestle, you can finely chopped them instead.
2. In a pot, heat up 2 tbsps of oil with onion, curry leaves and fennel seeds on a moderate heat. Saute until the onion becomes golden brown.
3. Add ginger-garlic paste, garam masala and turmeric powder. Saute until aromatic. Then add 1/3 cup of water and allow the pot mixture to bubble on low heat until the oil begins to separate.
4. Toss in the prawns and quickly, coat them with the spices and saute on low heat for 1 minute. Add more water if the bottom starts to stick.
5. Add coconut milk and let it simmer until boiling point. If you prefer more gravy, you can add more water at this stage. Season with salt and sugar to taste.
6. Garnish with chopped chilli or coriander. Serve while it’s hot!