The author of Sabores y Momentos, Patricia, takes us east with a dish full of flavors and nuances: a prawn curry in the purest oriental style that you will love!
Today I again opt for a recipe with an exotic touch — perhaps spring and the good weather, the light and that clarity that already fills my home, make me think of the freshness of flavors and colors that weren't so present in my kitchen during winter.
Spices in Indian cooking are essential; they determine the balance of the dish. The term “curry” generally refers to a stewed dish, flavored with a spice blend particular to each recipe. There are several techniques: korma, balti, karhai… and all the southern curries which are more liquid and spicy!
The curry I bring you is a Garam Masala recipe that you can easily prepare at home once you have gathered all the seeds to make it… Or you can go to any Mini-Market on the corner of our cities and buy a jar of Curry Paste with the flavor and heat level you like best from the brand Patak´s (the one Jamie Oliver uses in all his recipes and which I find the most delicious) — it will turn out great!!
I explain how to make it both ways, because I don't want you to miss out on this recipe if you can't get the seeds to make the curry at home! Because honestly it's worth it: the prawns with coconut milk and curry (or "coconut prawn curry" if you prefer) is a dish you'll want to make... and repeat!
Ingredients
(for 4 people)
- 500gr large prawns, fresh or thawed, peeled and deveined (no black central vein). You can leave the tail on to make them more attractive
- 1 jar of chopped natural tomatoes (400gr)
- 250gr basmati rice
- 250ml coconut milk
- 1 large red onion
- 2 garlic cloves
- 3cm fresh ginger
- Fresh cilantro
- 1 lime
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 5 tablespoons vegetable oil (if we don't have the typical Indian ghee)
- 2 tablespoons peanut oil or sesame
- 4 tablespoons olive oil
- 1 teaspoon black mustard seeds
- Salt and pepper
- 1 tablespoon coriander seeds*
- 1 tablespoon cumin seeds*
Ground spices
- 1 teaspoon turmeric*
- ½ teaspoon ground red chili*
- 1 tablespoon sweet paprika*
*These last 5 ingredients would be what you'd replace with 120gr of Patak´s curry paste
Preparation
- We dry-toast the coriander and cumin seeds in our skillet for 2-3 minutes. Then remove from the heat and grind to a powder in a coffee grinder or in a small food processor. Combine with the other 3 ground spices, turmeric, chili and paprika. Peel the ginger and garlic, grate and mix. Peel the onion and cut into julienne.
- In a casserole-style pot, heat the 2 tablespoons of peanut or sesame oil together with the vegetable oil and fry the black mustard seeds; when they begin to pop, add the onion. Sauté a few minutes until it starts to take color, then add the ginger and garlic paste, stir and then add the ground spices (or the spoonfuls of Patak´s curry paste if that's what you have), the can of chopped natural tomatoes, the lime juice and let sauté a few minutes. Finally pour in the coconut milk, a pinch of salt and pepper and a glass of water, cover and let simmer for about 10 minutes over low heat; once that time has passed set aside covered.
Skillet Le Creuset, Le Creuset cast-iron skillet with wooden handle and Le Creuset casserole
Comments
Geosmina said:
Está increíble esta receta, gracias!
Isabel said:
Gracias por la receta!! En breve la haré, he hecho curry de pollo pero no de gambas.
Sólo una pregunta, se puede congelar?? Sé que el arroz no, pero y el curry ya hecho? Muchas gracias.
fina said:
Excelente recta, no había hecho nunca curry porque no encontraba todas las especias, pero he encontrado una web que tienen de todo “todoespecias” así que me animé ha hacerla, y esta buenísima, la receta para cuatro casi nos la comimos entre dos, receta fácil y buenísima, os animo ha probarla!!
Andone Miren said:
Hola, buenos días:
Tengo una duda. En los ingredientes pones semillas de girasol pero, si no me equivoco, las de la imagen parece que son de calabaza. ¿Sigo la receta tal y como está?
Muchas gracias
Carmen Peman Enrile said:
Este plato lo hago mucho y también le pongo rape con una receta muy parecida a la vuestra .
La pasta de curry hasta ahora me la traían de Francia , una con jengibre maravillosa . Porque aquí solo encontraba la pasta de curry rojo indio , muy buena pero no a todo el mundo le gusta el pique . Ahora que se que la tenéis ire a comprarla a vuestra despensa ? y así conozco vuestra tienda que me apetece mucho .