“Cooking is like painting or writing a song.
Just as there are so many notes or colours,
there are only so many flavours –
it’s how you combine them that sets you apart.”
~ Wolfgang Puck
Indian spiced food…love it!
I hope you like this combination.
Let’s cook a curry!
In with the chilli powder, turmeric and ginger.
add tomatoes, dry spices and stock.
- 250g raw king prawns
- 1/4 tsp of chilli powder
- 1/4 tsp of turmeric
- Small piece of fresh ginger, grated
- 1 tbs ground nut oil
- 2 garlic clove, finely sliced
- 2 kaffir lime leaves
- 2 tbs groundnut oil
- 3 shallot onions, fine slice
- 3 medium tomatoes, diced
- 1 tbs garlic ginger paste
- 1/2 tsp chilli powder
- 1/4 tsp turmeric
- 2 green chillies chopped
- 200ml light vegetable stock
- 1 tbs garam masala
- Fresh coriander, chopped
- Sea salt and black pepper
- 1 lemon
Sauté the garlic and kaffir lime leaves till golden and crispy.
- Devein the king prawns and place in a bowl.
- Add a good pinch of chilli powder, turmeric and a grating of fresh ginger, mix and set aside.
- Add the oil to a large pan, heat, add the onions, sauté to soften, then add garlic ginger paste.
- Add the diced tomatoes, with a pinch of sugar stir through and and cover till well cooked.
- When the tomatoes are almost a purée, add the chilli powder, turmeric, grinding of pepper and salt, then stir.
- Add the chopped green chillies to the tomato mix and a half the vegetable stock.
- Add 1 tbs of the garam masala dry and stir, and a good handful of chopped coriander
- Heat 1 tbs of oil in a wide sauté pan, add the garlic and kaffir lime leaves and cook till the garlic is golden and the leaves have crisped up.
- Add the prawn, stirring, until they have all turned pink.
- Add the garlic prawns to the curry sauce, stir through till fully cooked, taste and season with sprinkle of the garam masala and a squeeze of fresh lemon juice.
Deep fry a quick batch of Spiced Onion Pakora.
A super tasty curry, ready to serve with basmati rice,