Are you ready for another exciting recipe? This time it’s PRAWNS!! I always get so excited to rifle through my parents’ freezer when I go visit because they buy awesome ingredients then forget about them deep in the fortress of the freezer. I dig them out and get to make dishes I’ve been dying to try out.
I’m an absolute sucker for curries so of course when I saw prawns, my first instinct was to see if there was coconut milk. I ensured to stock up on every spice I could find when I lived at my parents’ home so I knew I could grind up my own spice mix – which is always so much more satisfying than a store-bought one. I did, however, use a meat masala because I found it in the cupboard and simply couldn’t resist the extra spices.
The best part about this dish is that its relatively healthy. With all the spices being ground by you, you know there’s no funny added preservatives or anything. Spices have so many health benefits and one of the many side-effects of spices is that they speed up your metabolism. You can replace the basmati/ jasmine rice for the much-loved zucchini noodles for an even healthier version.
Prawn Curry with Yogurt Dressing
For the curry:
- 1 big onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 4 green cardamom seeds
- 1 teaspoon fennel seeds
- 1 1/2 teaspoon coriander seeds
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon meat masala
- ½ teaspoon Himalayan salt
- ¼ teaspoon pepper
- 1 can chopped tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- ½ a fresh red chilli
- juice of half a lime
- 500g prawns (deshelled and thawed)
- 300ml coconut milk
- Basmati or jasmine rice to serve
For the yogurt dressing:
- 4 tablespoons Greek or plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon chopped fresh mint
- Start with the basmati or jasmine rice first as this usually will be ready by the time the curry is ready if made first. Follow directions according to the rice packet.
- Peel and dice the onion and add to a heated pan with the olive oil. Crush the garlic and chop well then add to the pan. Cook until golden.
- Place the spices, from the cardamom seeds to the pepper, into a mortar and use the pestle to crush the spices until it is ground finely. Add the ground spices to the pan with the onion and allow to fry until fragrant.
- Finely chop the chilli and fry with the spices for 1 minute. Add the tomato paste and fry for 30 seconds.
- Add the can of chopped tomatoes, the water and the prawns and allow to simmer for at least half an hour to an hour. Add in the coconut milk and juice of half a lime. Allow to cook through for 5 minutes.
- In a small jug, mix the yogurt, oil, water, the mint, a pinch of salt and a dash of pepper with a spoon until blended.
- Your amazing, flavourful curry is ready to serve! You can garnish your dish with coriander and thin slices of red chilli. And don’t forget the yogurt dressing!