jimmyM
12-15-2005, 22:10
So..on browsing these forums after a not inconsiderable absence, I found that the curry recipe thread, long submerged, is now gone. Such is life, change is the only constant, but I'd finally got round to typing up a recipe I'm quite fond of, so there we go (also reccomend trying some of the Mae Ploy sauces you can find in eastern grocers and the like...)
enjoy:san_grin:
Keralan style prawn curry with mussels, coconut and coriander
Serves 6 (yes, yes…freeze it...)
Make sure you get a pack of frozen prawns, the main constituent. Not as thick a texture as most Indian curries, but tasty. Feel free to skip on the mussels, I always do…
1 large onion (200g) peeled + finely chopped
3tbsp sunflower/light olive oil
2 cloves garlic
2cm square chunk of fresh ginger/1 tsp paste
2 fresh green chillies
1 tbsp ground coriander
1 tsp turmeric
Pinch of chilli powder/cayenne pepper
Salt to taste
2 large ripe tomatoes skinned + diced (or tinned chopped toms.-use about a whole can)
400ml can coconut milk
400g pack frozen prawns
400g pack mussels (frozen, vac-packed, whatever – try to get ones in garlic butter)
2-3 tsp lemon juice
4 heaped tbsp finely chopped fresh coriander
Finely chop onion, brown in oil in a large wok for 10 mins. Peel + chop ginger and add with deseeded, finely chopped chillies to wok, cook for a few more minutes, then add ground coriander, turmeric, chilli powder and salt. Cook for a minute more. Add diced tomatoes + coconut milk, bring to boil + simmer for 10 minutes until sauce is thickened slightly. Add prawns + heat for 10 mins if frozen (or 5 if thawed) microwave/boil mussels + add once prawns are ready. Check seasoning; add lemon, salt if needed and half the coriander. Serve with Pilau Rice and Kingfisher Beer, sprinkling over remaining coriander.
looks complicated, but it's mainly just the having the right ingredients. mostly bunging stuff in the pan + waiting. so there we go. I realise now this is not the most seasonal of dishes, but hey...substitute the prawns for reindeer or somesuch...:san_grin:
enjoy:san_grin:
Keralan style prawn curry with mussels, coconut and coriander
Serves 6 (yes, yes…freeze it...)
Make sure you get a pack of frozen prawns, the main constituent. Not as thick a texture as most Indian curries, but tasty. Feel free to skip on the mussels, I always do…
1 large onion (200g) peeled + finely chopped
3tbsp sunflower/light olive oil
2 cloves garlic
2cm square chunk of fresh ginger/1 tsp paste
2 fresh green chillies
1 tbsp ground coriander
1 tsp turmeric
Pinch of chilli powder/cayenne pepper
Salt to taste
2 large ripe tomatoes skinned + diced (or tinned chopped toms.-use about a whole can)
400ml can coconut milk
400g pack frozen prawns
400g pack mussels (frozen, vac-packed, whatever – try to get ones in garlic butter)
2-3 tsp lemon juice
4 heaped tbsp finely chopped fresh coriander
Finely chop onion, brown in oil in a large wok for 10 mins. Peel + chop ginger and add with deseeded, finely chopped chillies to wok, cook for a few more minutes, then add ground coriander, turmeric, chilli powder and salt. Cook for a minute more. Add diced tomatoes + coconut milk, bring to boil + simmer for 10 minutes until sauce is thickened slightly. Add prawns + heat for 10 mins if frozen (or 5 if thawed) microwave/boil mussels + add once prawns are ready. Check seasoning; add lemon, salt if needed and half the coriander. Serve with Pilau Rice and Kingfisher Beer, sprinkling over remaining coriander.
looks complicated, but it's mainly just the having the right ingredients. mostly bunging stuff in the pan + waiting. so there we go. I realise now this is not the most seasonal of dishes, but hey...substitute the prawns for reindeer or somesuch...:san_grin: