Mild Prawn Curry

mild

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!

Ingredients

2 TBL ghee or oil

1 yellow onion, finely sliced

1 tsp sugar

Salt and black pepper to taste

1-2 TBL Moghul Curry

5-6 garlic cloves, crushed

1-inch thumb ginger, grated

1.5 TBL 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 TBL cilantro, chopped

Squeeze of lemon

For the Prawns

2 TBL olive oil or butter

20 fresh prawns, shelled and deveined

1 tsp Moghul Curry

Salt to taste

Garnish

Cilantro

Lemon slices

Instructions

1

Place a heavy bottom pot on medium heat

2

Add ghee or oil, then add onions and cook for 5 minutes.

3

Add the sugar, pinch of salt and some freshly ground pepper.

4

Add moghul curry and cook 1 minutes.

5

Add the garlic and ginger and cook 1 minute.

6

Add balsamic vinegar. Turn heat up a little and reduce all liquid to next to dry.

7

Add the diced tomatoes, cook for 5 minutes until thickened.

8

Add sweet pepper and potatoes. Cook for another 5 minutes.

9

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.

10

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.

11

Add shrimp to curry pot and mix to coat. Let sit 5 minutes.

12

Serve with jasmine rice.

13

Garnish with cilantro and lemon slices and some pepper flakes if you wish.