And I go back to my seafood dishes with this Prawn Curry… Every so often I like to have a good meal with prawns. They’re easy to find and reasonably affordable. I understand that not everyone likes them: some because of the flavour, others because of the texture and other just because they don’t like to get their hands dirty while eating. Well, I love prawns for all the same reasons 🙂
Depending on the recipe, I keep the heads, shells and tails on, or I peel just the body or completely. I find that for grilled or fried prawns, it’s better to keep the prawns intact (removing the back vein only). For some recipes which involve some kind of sauce, like this one, I prefer to peel the body of the prawns so there’s no need to use your hands to eat it. For recipes where the prawns are not the main ingredient like pasta, salads, etc, I will peel it completely and remove the heads and tails. In these cases, I will boil the heads and make some nice stock which I then use to cook pasta on it or to flavour any other seafood dishes. I hate wasting food and this is a good way to use something that you would just put in the bin.
In this dish, the curry flavour is not very strong or spicy but you can add more chilli if you like. Then I added orange to still cool down a bit the flavour. I really like the combination of curry and orange. Then you can either serve the dish just with some nice pieces of toasted bread or with a side of white rice. And enjoy 🙂