Prawn Curry

Method:

Defrost the prawns in tap water if frozen. Clean and butterfly large prawns. Secure with toothpicks to keep them open. Season all the prawns with Masala Spice.

Heat the oil and a knob of butter in a large frying pan. Cook large prawns first, place meaty side down and fry until lightly browned and then turn. Remove the large prawns, keep on one side - no need to cover or keep warm. Remove the toothpicks when cool enough to handle.

Cook the remaining prawns in two batches very briefly in the pan just until barely done. Remove from pan. Add the Butter Chicken Sauce, measured coconut milk, water and Fish Stock to the pan and bring to the boil. Add all the prawns and just heat through. Dot with Coriander Pesto.

For the Gremolata, mix the garlic, fresh coriander and lemon zest together. Top Prawn Curry with gremolata. Serve straight away with Coconut Rice and the sambals of your choice.

Coconut Rice

Cook the rice in the water with Seasoned Sea Salt Seasoning for 10 minutes. Add the coconut milk and cook for another 10 minutes. Leave to stand (lid on) for a final 5 minutes.

Substitute for our Masala Spice

• 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
• 2 t (10 ml) medium curry powder

Mix together.