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!
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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
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