Bringing the Beach to the Bush – East Coast Prawn Curry
In the words of novelist Jonathan Safran Foer, “Food is not rational. Food is culture, habit, craving and identity.” Few foods are as culturally-rich and – if we’re honest – irrational as a spicy-hot east coast curry. And yet, the cravings arise.
We’re not all beef and venison in the bush – Even here, we love a scrumptious seafood dish and our favourite is a prawn duo with east coast curry. This dish possesses the complex flavours of many intricate ingredients, but is easily prepared in no more than 40 minutes, at a relaxed pace.
This is how we bring the beach to the bush!
- 2T Oil
- 1-2 Onions, chopped
- 1-2 x Shallots, chopped
- 2 x Garlic cloves, chopped
- 3-5cm Ginger, peeled and grated
- 1T Garam Masala Spice
- ¼ t Mild Curry Powder
- 1t Coriander seeds
- ½ t Cumin, toasted
- 2 x Red Chillies, chopped
- 1 x 400g canned Tomatoes
- 1 x 400ml canned Coconut milk
- 1 x 400 g box Frozen Large Tiger Prawns, thawed
- 1T Tomato paste
- Sea Salt and freshly ground Black Pepper, to taste
- Limes, to serve
- Fresh coriander, to serve
- Fresh-finely chopped chilli, to serve
- Poppadums, to serve
- Cumin Rice, to serve
- Fry 4-6 deveined whole prawns in half of the oil and garam masala for 3-4 minutes until cooked through. Remove from the pan and set aside for serving.
- Soften the onions in a pan with oil for a few minutes before adding the garlic, ginger and spices for a few more minutes – cook until fragrant.
- Add the chilli, canned tomatoes, tomato paste and coconut milk. Season and simmer for 20 minutes before adding the remaining cleaned prawns, and allow to simmer for 5 minutes. The prawns will poach in the sauce, absorbing flavour, until cooked.
- Remove from the heat and serve immediately, with a side of rice and/or poppadums, as well as your pre-fried seasoned prawns.
- This dish is beautifully garnished with chopped coriander and finely-chopped chilli, and flavour is deliciously enhanced with a sliced of lime.