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 🙂
- 500 g of large prawns
- 1 lemon
- 1 onion
- 5 g fresh ginger
- 4 cardamom pods
- 1 tbsp curry powder
- 1/2 tsp Garam Masala
- 1 pinch of chilli powder
- 3 cloves garlic
- 30 ml olive oil
- 200 ml coconut milk
- 1 orange peeled and cut into small pieces.
- 1 cinnamon stick
- 3 cloves
- 1/2 tsp turmeric
- Salt to taste
- 1/2 bunch coriander
- Start by cleaning the prawns: peel the shells from the prawns keeping the heads and the tails. Devein the prawns by making a slit along the middle of the back to expose the dark vein. Pull out the vein.
- Drizzle the prawns with lemon juice and set aside.
- Chop the coriander and set aside.
- Peel the onion, ginger and garlic cloves and chop them in a food processor.
- Heat the olive oil in a pan and add the onion, ginger and garlic. Let it cook until the onions start to become translucent.
- Add the cinnamon, the cardamom pods slightly crushed, cloves, curry, turmeric and Garam Masala. Cook for 2 min so that the spices release their aromas.
- Add the coconut milk, chilli and season with salt. Bring it to a boil and cook for 5 min over low heat.
- Add the prawns and lemon juice from the marinate and cook for 5 min.
- Add the orange pieces, correct the seasoning and serve sprinkled with chopped coriander.