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Monsoon Coast

Mild Prawn Curry

This is a wonderful curry recipe by Oliver, the son of talented artist duo Anna Gustafson and Paul Burke of Blue Horse Gallery on Salt Spring Island. everyone in the family is a brilliant cook! Oliver sent us this recipe to inspire you to break out the curry any night of the week!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Cuisine India & South Asia

Ingredients
  

  • 2 tbsp ghee or oil
  • 1 yellow onion finely sliced
  • 1 tsp sugar
  • Salt and black pepper to taste
  • 1-2 tbsp Moghul Curry
  • 5-6 garlic cloves crushed
  • 1 inch thumb ginger grated
  • 1.5 tbsp balsamic vinegar
  • 4 tomatoes diced
  • 4 new potatoes cut in small cubes
  • 1 Sweet Red Pepper diced
  • 1 can chickpeas rinsed and drained
  • 1 can Coconut Milk
  • 2 tbsp Cilantro chopped
  • Squeeze of lemon

For the Prawns

  • 2 tbsp olive oil or butter
  • 20 fresh prawns shelled and deveined
  • 1 tsp Moghul Curry
  • Salt to taste

Garnish

  • Cilantro
  • Lemon slices

Instructions
 

  • Place a heavy bottom pot on medium heat
  • Add ghee or oil, then add onions and cook for 5 minutes.
    2 tbsp ghee or oil, 1 yellow onion
  • Add the sugar, pinch of salt and some freshly ground pepper.
    1 tsp sugar, Salt and black pepper to taste
  • Add moghul curry and cook 1 minutes.
    1-2 tbsp Moghul Curry
  • Add the garlic and ginger and cook 1 minute.
    5-6 garlic cloves, 1 inch thumb ginger
  • Add balsamic vinegar. Turn heat up a little and reduce all liquid to next to dry.
    1.5 tbsp balsamic vinegar
  • Add the diced tomatoes, cook for 5 minutes until thickened.
    4 tomatoes
  • Add sweet pepper and potatoes. Cook for another 5 minutes.
    4 new potatoes, 1 Sweet Red Pepper
  • Add the chickpeas and coconut milk and season. Bring to a boil, then reduce to a simmer and cook covered for 10-15 minutes or until potatoes are tender. Add cilantro and lemon. Adjust seasoning. Turn off heat and keep warm.
    1 can chickpeas, 1 can Coconut Milk, 2 tbsp Cilantro, Squeeze of lemon
  • Prepare shrimp: In a frying pan on high heat, add olive oil or butter. add prawns and 1 tsp Moghul Curry and salt, cook for 1-2 minutes per side until prawns are just cooked through. Don’t overcook.
    2 tbsp olive oil or butter, 20 fresh prawns, 1 tsp Moghul Curry, Salt to taste
  • Add shrimp to curry pot and mix to coat. Let sit 5 minutes.
  • Serve with jasmine rice.
  • Garnish with cilantro and lemon slices and some pepper flakes if you wish.
    Cilantro, Lemon slices
Tried this recipe?Mention @monsooncoast or tag #monsooncoast!
https://www.monsooncoast.com/recipes/mild-prawn-curry/