Recipes

Curry and Prawns

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/4 cup oil
  • 2 Onions sliced
  • 1 cup shallots sliced
  • 12 garlic cloves sliced
  • 1Tsp. fenugreek
  • 1Tbsp. cumin
  • 1/2 Tsp. cardomom
  • 1Tsp. brown mustard seeds
  • 1/4 Tbsp. fennel seeds
  • 1/4 Tsp. coriander seed
  • 1Tsp. black pepper
  • 1/4 Tsp. tumeric
  • 3/4 Tsp. chili flakes
  • 1 Tbsp. salt

Directions

For the curry base, caramelize onions and shallots, add garlic and cook until soft. Toast and grind the following spices -- fenugreek, cumin, cardomom, brown mustard seeds, fennel seeds, coriander seed, black pepper. Add spices and cook over low heat for about 10 minutes. Place on parchment lined baking sheet and dry for about 3 to 4 hours in a 200 degree oven. Store in the refrigerator.

Curry Cream
4T curry base
1 qt cream
1/2C cashews, toasted
1/4C sesame seeds toasted

Bring all ingredients gently to a boil. Carefully blend until smooth. Adjust consistency with water. Season with salt as necessary.

Gently poach prawns in the curry.

Enjoy!

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