We made this dish last week and what a winner it turned out to be. It was really fast and easy to make – just look at the recipe’s instructions: four brief sentences – but most importantly it was scrumptious to eat. The kids loved it too. We served it with basmati rice and and carrots cut into thin strips (a mandolin is brilliant for this, but you could just use a knife or even a coarse grater), and put into a hot pan with oil, mustard seeds (put a lid on the pan and let them pop in the oil first), garlic, some dried red chilli crushed, salt and a decent pinch of sugar. We tossed some chard in the same mustard seed oil too. All of it = so good. The recipe for the prawn korma is from Sarah Raven’s very useful book: Food for Friends & Family.
PS: Sorry about the photo. Greed prevented us from taking three seconds to wipe the edge of the plate. But there we are.
Prawn Korma. Recipe from Sarah Raven’s Food for Friends and Family.
Serves 4
2 tablespoons olive or groundnut oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1/4 teaspoon chilli powder or flakes
1/4 teaspoon tumeric
1 tablespoon mild curry powder
1 x 400ml tin of coconut milk
400g raw peeled Atlantic prawns
1 tablespoon honey or soft light brown sugar
Salt and black pepper
Small bunch of fresh coriander, to serve
Heat the oil in a large frying pan or wok and cook the onion and garlic gently for 3 – 4 minutes.
Stir in the spices, then add the coconut milk, bring to the boil and simmer for a further 3 – 4 minutes.
Add the prawns, desiccated coconut and honey and simmer for a further 5 minutes.
Taste and add salt and pepper if necessary. Snip the fresh coriander over the top as you serve.
