RECIPE DETAILS
- Prep time:
- Cook time:20min
- Dish type:Main Course
- Difficulty:Medium
- Cuisine:Curry, Seafood
- Chef:John Burton Race
- Programme:Daily Cooks Challenge
Ingredients
- 1 onion
- 1 red pepper
- 1 yellow pepper
- ½ lime
- 3 medium potatoes, peeled
- 500g tiger prawns
- 1 tsp cumin powder
- 1 tsp garam masala
- ½ tsp coriander seeds
- 4 x cardamom pods
- 1 tbsp curry paste (ferns is the best)
- ½ tsp red chilli powder
- 1 clove garlic finely chopped
- 140ml strong fresh chicken stock
- 1 x 400ml tin coconut milk
- 1 clove garlic
- Bunch coriander, roughly chopped
- 2 tbsp sunflower
- Fluffy rice
Preparation
- Dehead, peel and remove entrail line of tiger prawns. Set aside.
- Chop and fry onions, peppers and potatoes until they take some colour.
- Add cumin, garam masala, coriander seeds, cardamom pods curry paste, chilli powder and garlic and fry whilst stirring on a high heat for 5 minutes to cook the spices. Squeeze in the lime.
- Add the chicken stock and coconut milk, stir and bring to the boil. Cook and reduce for 10 minutes.
- Heat the sunflower oil and sauté the prawns with garlic very quickly for two minutes. Add immediately to the curry along with the coriander and cook for a further 5 minutes. Salt to taste.
- Serve with fluffy rice.
No comments:
Post a Comment