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Keralan Prawn curry

October 31, 2011


We had Dione and Sanet over for dinner. Dion had thrown a 40th birthday bash and had invited us. We totally forgot to go. Work has been very busy and once I put my two boys to bed, I am so exhausted, I have no energy left to think: lets go out. We went out last week for the 3rd time in 1 year. My youngest is going to be 1 in 1 month, how exiting. Anyway back to the dinner. Sanet loves scallops so I thought of making a more French starter with Scallops & for mains a Kerala curry. I find it th easiest to prepare all the ingredients and then put the curry together.


2 tbsp of coriander seeds

¼ tsp fenugreek

1 tsp black pepper corns

10 curry leaves

2 tbsp of mustard seeds

1tbs of slivers of fish tamarind cut into slivers

1medium sized onion

5tbsp veg oil

5 cloves of garlic

2 tsp of grated ginger

add Ginger & Garlic

add 500 ml of prawn stock.

add the following ingredients, bring to a boil and simmer for 30 minutes

2tbsp red paprika powder

¾ tsp chilli powder

½ tsp ground tumeric

salt

green chillies 3

 add crushed fenugreek, corriander & pepperconrs

Soak the prawns & scallops in salted water

toast the corriander, fenugreek & peppercorns and crush

Peel the prawns, fry the shells in butter, add 500 ml of water, boil for 30 minutes

Cut the onion in half and slice thinly. Fry in the mustard seeds into oil, once they start popping throw in the curry leaves and stir.

add Ginger & Garlic add 500 ml of prawn stock.

add the following ingredients, bring to a boil and simmer for 30 minutes 2tbsp red paprika powder ¾ tsp chilli powder ½ tsp ground tumeric salt

green chillies 3 crushed fenugreek, corriander & pepperconrs

for the starter, I opened a can of white aspergus. I took 4 asparagus out, and set them aside. the rest I put in the mixer with 100 ml of cream. ad grated nutmeg pepper &salt. Cook green mini asperges, mix with 100 ml of cream. set 4 aspergus aside for decoration.

Fry the scallops.

warm the asperges and the asperge mousses in the micro wave. Serve

Cook Basmati rice. Wash it a couple of times in cold water, 3 cups of rice & 6 cups of water.

Warm curry base, add 1 can of coconut cream

Once the coconut cream is in, add the prawns and stir. Ready in 4 minutes. Be ready to serve

Serve


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