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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!

INGREDIENTS:

• 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

METHOD:

1. 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.
2. 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.
3. 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.
4. Remove from the heat and serve immediately, with a side of rice and/or poppadums, as well as your pre-fried seasoned prawns.
5. This dish is beautifully garnished with chopped coriander and finely-chopped chilli, and flavour is deliciously enhanced with a sliced of lime.