My wife was never a curry person, until she tried my version of the Tiger prawn curry. Since then, it was question of “don’t forget, it’s Wednesday tomorrow, we are having curry for dinner”. Although I must admit, Emma’s contribution of the extra ingredient to this beautiful curry is unmistakably the best : an ice cold bottle of Cloudy bay – Chardonnay.
This recipe is made to serve 8 people that appreciate tasty, healthy and balanced food. Obviously, they will need more than one bottle of wine. Ok then let’s start:
Ingredients for curry paste
- 2 medium onion, chopped
- 6 garlic cloves, crushed
- 4 green chilies, deseeded and chopped
- 2*2.5cm fresh ginger, chopped
- 8 tsp paprika
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp turmeric powder
- 1 tsp salt
- 4 tsp lemon juice
Ingredients for the remaining of the dish
- 6 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1kg vine-ripened tomatoes, skinned, deseeded and chopped
- 1kg raw tiger prawns, peeled deveined
- 200ml coconut cream
- 8 tbsp chopped fresh coriander
Ingredient of Pilau rice
- 2 tbsp groundnut oil
- 2 small onion, finely chopped
- 2 cinnamon stick, split lengthways
- 1 1/2 tsp cumin seeds, dry-toasted in a pan and crushed
- 4 cardamom pods
- 10 cloves
- 3tsp ground turmeric
- Few sprigs fresh thyme
- 3 bay leaves
- 600 ml long grain rice (measured in a measuring jug )
- Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.
- It is time to make the rice, so it will be ready when you finish cooking the curry.
- Heat the oil in a large pan with a tight-fitting lid. Add the onion and gently cook until softened. Stir in the spices and herbs and cook for 1 minute. Add the rice and stir until coated. Add 1200 ml boiling water and bring to the boil. Cover, then simmer on the lowest setting for 15 minutes, or until tender. Let the steam dry off, and then fluff up with a fork.
- Once you put the rice on simmer , then it is time to go back to finish the curry
- Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.
- Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 5-6 minutes, until the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately