Another recipe bookmarked for way too long. I found this recipe for Mauritian Prawn curry in Nigella Lawson's book; Forever Summer . A book filled with recipes that sound fresh, summery and rejuvenating. This recipe instantly seemed so familiar with the Mangalorean curries I've grown up on. Turmeric, curry leaves, coriander, tomatoes. . . I would easily mistake this for a lovely Mangalorean coastal recipe. The only way I could know if it really tasted as similar as it sounded, was if I tried making it and so I did.
Conclusion: Though the ingredients are very similar , the method of cooking the curry and the flavour of the curry are different from the Mangalorean curries I've tasted. This recipe made for a lovely change in the usual coconut prawn curry I truly relish. It is simple, involves no laborious process of grinding spices or extracting coconut milk and yet has a lovely flavour and charm to it. Best eaten with piping hot rice and good company. Adding ginger to the curry makes for an interesting twist.
The recipe is pretty straightforward. A little intuition on blending the right amount of spices will make it stand out. Starting with the usual frying onions then adding a spice paste made with powders, tomatoes, some more spices and then the prawns. I've modified the recipe a bit, skipping the mace and nutmeg, and using fresh tomatoes in place of a can of tomatoes.
The only two things you need to keep in mind while making this curry are; one; fry the spice paste really well, so they lose their floury taste and two; don't overcook the prawns.
So here goes;
Mauritian Prawn Curry
Adapted from Nigella Lawson's Forever Summer.
Ingredients:
1/2 tbsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp chilli powder
4 cm piece fresh ginger
2 cloves garlic
1 onion, finely chopped
2 tbsp groundnut oil
2 tomatoes chopped
juice and zest of half a lime
1 stick cinnamon
1 sprig curry leaves
750 gms prawns
Handful of coriander leaves for garnish
3 green chillies
1. Heat the oil and fry the onions till soft. Add a little salt to stop it catching.
2. Mix the coriander, cumin, chilli, turmeric in a bowl. Grate over the garlic and ginger. Mix a little water to make a paste.
3. Stir in the spice paste and fry till the spices lose their raw aroma.
4. Add the tomatoes and a cup of water. Squeeze in the lemon juice, add the cinnamon, curry leaves . Check salt and let the curry simmer for about 15 minutes.
5. Last. add the prawns and cook till just done. Garnish with lemon zest, coriander leaves and green chillies slit lengthwise.
Conclusion: Though the ingredients are very similar , the method of cooking the curry and the flavour of the curry are different from the Mangalorean curries I've tasted. This recipe made for a lovely change in the usual coconut prawn curry I truly relish. It is simple, involves no laborious process of grinding spices or extracting coconut milk and yet has a lovely flavour and charm to it. Best eaten with piping hot rice and good company. Adding ginger to the curry makes for an interesting twist.
The recipe is pretty straightforward. A little intuition on blending the right amount of spices will make it stand out. Starting with the usual frying onions then adding a spice paste made with powders, tomatoes, some more spices and then the prawns. I've modified the recipe a bit, skipping the mace and nutmeg, and using fresh tomatoes in place of a can of tomatoes.
The only two things you need to keep in mind while making this curry are; one; fry the spice paste really well, so they lose their floury taste and two; don't overcook the prawns.
So here goes;
Mauritian Prawn Curry
Adapted from Nigella Lawson's Forever Summer.
Ingredients:
1/2 tbsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp chilli powder
4 cm piece fresh ginger
2 cloves garlic
1 onion, finely chopped
2 tbsp groundnut oil
2 tomatoes chopped
juice and zest of half a lime
1 stick cinnamon
1 sprig curry leaves
750 gms prawns
Handful of coriander leaves for garnish
3 green chillies
1. Heat the oil and fry the onions till soft. Add a little salt to stop it catching.
2. Mix the coriander, cumin, chilli, turmeric in a bowl. Grate over the garlic and ginger. Mix a little water to make a paste.
3. Stir in the spice paste and fry till the spices lose their raw aroma.
4. Add the tomatoes and a cup of water. Squeeze in the lemon juice, add the cinnamon, curry leaves . Check salt and let the curry simmer for about 15 minutes.
5. Last. add the prawns and cook till just done. Garnish with lemon zest, coriander leaves and green chillies slit lengthwise.
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