Sprache wechseln
SERVES 4
PREP TIME 10 minutes
COOK TIME 10 minutes
EQUIPMENT Pestle & mortar, heavy saucepan with lid, spatula or wooden spoon
This Hot Prawn Madras Curry is composed of a spicy tomato & coconut milk based curry sauce, studded with cooling juicy prawns, and is a total delight. The rich and creamy sauce will smell just incredible whilst it’s cooking. And with it being on the table in just 20 minutes, it makes the perfect speedy one-pot camping dish.
Whilst you can absolutely pick up a Madras spice blend from the supermarket, it is so quick and easy to make your own with a more pungent taste. When making this spice blend at home, I first toast the whole spices to bring out their aromatics. And then I grind them in my electric coffee mill. However, if you are camping, or don’t have a coffee grinder, I use pestle and mortar to grind them when I’m off grid in Myrtle the campervan. Any leftover spices can be stored in a small glass jar or Ziploc bag for the next time you fancy making a madras.
This sauce also lends itself well to other ingredients such as chicken or lamb.
INGREDIENTS
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 3 cloves
- 1 teaspoon fennel seeds
- 1 tablespoon chilli flakes (or hot chilli powder)
- 2 inches fresh turmeric (or 1 tbsp dried)
- 2 inches fresh ginger, grated
- 4 cloves garlic, minced
- 1 red pepper, finely chopped
- 6 banana shallots or 1 large onion, finely chopped
- 1 tablespoon of your favourite fat or oil
- 1 carton passata or chopped tinned tomatoes
- 1/2 can coconut milk
- 450 g prawns, defrosted
- salt
INSTRUCTIONS
Heat a heavy saucepan and dry fry (i.e., with no oil) the coriander seeds, peppercorns, fennel seeds, and cloves for 1-2 minutes or until they release their spicy aroma. Remove from the hot pan, add the chilli flakes and grind together into a powder in a pestle & mortar (or coffee grinder). Put to one side.
As far as heat goes, obviously set the spiciness to your personal preference. I used a tablespoon of chilli flakes in my curry. If my hot is your version of a korma, go pump it up.
Heat the oil in the saucepan and fry the ginger and garlic for a few minutes (do not let it burn). Add in the peppers and onions, and continue to cook for several minutes until the veggies have softened. Add in the spice blend, the chilli powder and the dried turmeric (if not using fresh). Stir and cook for 2 more minutes. Finally pour in the passata, prawns and coconut milk, stir well and simmer for 5 minutes with the lid off until the sauce has thickened a little.
Serve as is (paleo), or with rice. If you are serving with rice, scatter the sachet of pre-cooked rice over the top, pop on the lid and let simmer for 3 or 4 minutes, or until the rice has steamed through. If you can lay your hands on some, top with the shredded coriander. Devour with gusto!
