Dad’s prawn curry
By: From: My Kitchen...
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Dad’s prawn curry
- Prep time:
- 10 min
- Cook time:
- 10 min
- Serves:
- 4
Valentine Warner shares a recipe that his Father used to cook for him as a child, which has both French and Asian influences
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Ingredients
- good pinch saffron strands
- 35 g butter
- 1 medium onion, finely chopped
- 2 small bay leaves
- seeds from 10 green cardamom pods, crushed, husks reserved
- pinch turmeric
- 2 rounded tsp mild or medium curry powder, such as Bolst’s brand
- pinch grated nutmeg
- 1 small clove garlic, finely chopped
- 75 ml vermouth
- 150 ml coconut milk
- 1-2 green chilli, halved
- 600 g cooked peeled North Atlantic prawns
- 75-100 ml double cream
- small handful of flaked almonds, toasted, optional
- buttered rice, to serve
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Place the saffron in a teacup, pour over 1 tablespoon of hot water and set aside.2. Melt the butter in a heavy-based frying pan over a medium heat. Cook the onion with the bay leaves, cardamom seeds and husks, turmeric and curry powder, nutmeg and a large pinch of salt for 6 minutes or so, stirring occasionally, or until the onion softens and turns golden. Tip in the garlic, stirring constantly for a minute longer so as not to let the garlic burn. Pour in the vermouth and, just before it has all evaporated, tip in the coconut milk and the saffron with its water and 1 or 2 halved green chillies.
3. Turn off the heat. Put the prawns into the curry sauce, then put back on the heat, bringing it to a gentle simmer, but do not let it boil. Pour in the cream. Season to taste and scatter over the toasted almonds if wished. Serve with buttered rice.
Comments & Ratings
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Latest Comment
Thanks, 'Dad': yours is a very simple recipe with a gentle, sweet, curry flavour...but not really a curry.
My wife doesn't like prawns, so I poached some monkfish (having removed the second 'skin', as shown on the current 'Masterchef' series!) before adding the prawns.It still needed a bit of depth, so added a desert spoon of mango chutney: the result was a lovely light meal that we both enjoyed, and I will definitely make again.
Andrew WP98368
Posted 12 Dec 2011 8:14 AM
I'm delighted to be the first to rate this dish.
I made it last night and ate it today - it's great on a few points. It couldn't be easier to make,it's so quick to do and is absolutely delicious.I didn't use as many prawns as Valentine ( I used 440 grams) - I didn't buy Vermouth - instead I used Dry Martini which I think is the same. Also I didn't use a very god curry powder but the next time I will make up my own one which is really good.A huge hit - would be great as part of a dinner party or a simple supper.
lindsayT16163
Posted 12 Oct 2011 9:27 PM
This recipe is classed as easy
Avg User rating
2.50 / 5 (4 votes cast)
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