Coconut has always been a favourite ingredient in my cooking, so reading about its amazing health benefits is surely an extra bonus, too many to mention here, but seems to be good for most ailments, improves hair, skin and metabolism….and it tastes so good too. I particularly enjoy coconut in curries, I just love that rich creamy sauce, just perfect to mop up with some delicious naan bread…here I have a delicious recipe by Alida Ryder…..enjoy!!
Ingredients
1 kilo of large prawns
For the stock:
1 litre of water
2 large garlic cloves
Zest of 1 lemon
For the curry:
1 red onion, finely chopped
2 cloves garlic, finely chopped
3cm piece ginger, grated
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
2 teaspoon paprika
2 teaspoon sugar
1 x 400ml tin of coconut cream
Salt to taste
Method
To make the prawn stock , add shells and heads from the prawns and place them in a pot with the water, garlic and lemon. Place over a medium heat and simmer for about 30 minutes. Strain and pour liquid back into the pot and boil on a high heat until it's reduced by half. Set aside. Making a home-made prawn stock will surely add to the flavour of this dish but you can use a stock of your choice, like vegetable or chicken.
To make the curry, fry the onion, garlic and ginger until soft and translucent.
Add the garam masala, spices and sugar and fry for another minute.
Add the coconut cream and prawn stock and simmer for 10 minutes.
Add the prawns and poach gently for 3-5 minutes.
If the sauce is too thin, mix 2 teaspoon cornflour with 2 teaspoons water and add to the curry, allow to cook until you have a beautiful rich, creamy sauce.
Season with salt.
Serve with aromatic rice, lemon wedges and naan bread.
Androulla xx
For the curry:
1 red onion, finely chopped
2 cloves garlic, finely chopped
3cm piece ginger, grated
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon coriander
2 teaspoon paprika
2 teaspoon sugar
1 x 400ml tin of coconut cream
Salt to taste
Method
To make the prawn stock , add shells and heads from the prawns and place them in a pot with the water, garlic and lemon. Place over a medium heat and simmer for about 30 minutes. Strain and pour liquid back into the pot and boil on a high heat until it's reduced by half. Set aside. Making a home-made prawn stock will surely add to the flavour of this dish but you can use a stock of your choice, like vegetable or chicken.
To make the curry, fry the onion, garlic and ginger until soft and translucent.
Add the garam masala, spices and sugar and fry for another minute.
Add the coconut cream and prawn stock and simmer for 10 minutes.
Add the prawns and poach gently for 3-5 minutes.
If the sauce is too thin, mix 2 teaspoon cornflour with 2 teaspoons water and add to the curry, allow to cook until you have a beautiful rich, creamy sauce.
Season with salt.
Serve with aromatic rice, lemon wedges and naan bread.
Androulla xx
