Coconut Prawn Curry
By Sid • May 8th, 2008 • Category: Asian Food, Fusion Food, Non Vegetarian Food, Posts, Seafood |
We picked up some fresh prawns from INA market and for some reason, I wanted to cook them in a coconut gravy - so much that I could actually taste and smell them the way I wanted it.We usually pick up fresh, unpeeled prawns from the market, then Cherie and I sit down to the (gruesome for many) task of peeling and deveining them. Have you tried peeling prawns? |
| It isn’t as unpleasant as one might imagine.
Grab the body in one hand and the head in the other. Gently pull on the head and before you know it, it’s detached. Discard or reserve for stock. Then peel off the legs and the scales on the body and if you like, leave the tail attached. It becomes a lovely orange color on cooking and looks really nice. Though its called ‘deveining’ what we’re actually after is the intestine, which probably contains all kinds of nasty stuff. Take a sharp knife and cut about a line about half a centimetre deep on the top side of the prawn, from the tail towards the end. You’ll see a dark (black, light brown or dark brown usually), thin tube kind of thing, extending all the length of the prawn. Fish this out and discard. Your prawn is now ready to eat. Citrus juices work very well on seafood. They actually start a ‘cooking’ action on the flesh, without the application of any heat. Juices such as lemon juice actually tenderise the flesh quite well. I was working with a kilo of prawns and used the juice of one lemon and let the prawns marinate for about 20 minutes. While thats happening, finely slice one onion and saute in hot oil till transluscent/pink. Add some ginger-garlic paste, chilli powder, turmeric and salt (sea salt if you have it). Saute some more. Add a tablespoon or two of curry powder (I use Bolst) and saute a little more. Add a splash of fish sauce if you like. Then add coconut milk - it should be medium thickness - and bring to the boil. When it boils, simmer for 2 - 3 minutes, then add the prawns. Turn on high heat for one minute then take off the heat and let the prawns cook in the hot gravy for a few minutes. Serve with boiled white rice. You’ll find the curry is wonderfully spicy with a beautiful creamy texture. The prawns will be juicy, tender and an absolute delight to eat. - Sid |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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I like the sound of that! I’m not sure that we have garlic/ginger paste here so will have to investigate at the weekend.
You can make the paste yourself, or just use smashed garlic and finely chopped ginger, in equal proportions.
LOL! Yes I realized that, I just thought it might be something that was a store-cupboard staple for you!
I’ve just seen the picture of your Mum, isn’t she lovely?
We (my household) tend to use it for our daily cooking, but I avoid it personally when cooking - insufficient flavor.
Picture: Thank you. I was chewed up for that picture, as she doesn’t think much of it. Let me get her to read the comment.
Since I was lying down when you took that picture i did think it wasn’t very flattering. Lol
Your prawn curry sounds marvelous. You could cook it once more when we visit you next.
Vinny, I think it’s a gorgeous picture, you look relaxed and happy - two things we should all aim for!
Toni: Have you seen http://gallery.sidkhullar.com?
No! Just going to check it out now…
OK, I have a question - is it possible to enlarge the pictures? You’ve guessed - I could hardly make them out…
8-(
Sure. Just click on them.
Nah, doesn’t work!
OH! Now it does!! Spooky…
Hey Sid,
You sure got me salivating looking at the recipies on this blog. Happy to crosslink and thanks for your comments!!