Dry Prawn Curry with Coconut Rice

Tonight we made this dish from Neil Perry’s ‘Good Food’ and it was delicious – didn’t take long to make too. It has really nice flavours that went well with the creamy coconut rice. I really liked the snake beans, they’re much softer than regular green beans and cook really quickly.

Dry Prawn Curry

Serves 4

16 large green king prawns, peeled and deveined

4 vine-ripened tomatoes

vegetable oil

3cm piece of ginger, peeled and roughly chopped

6 garlic cloves, roughly chopped

2 teaspoons black mustard seeds

2 dried long red chillies, seeds removed and roughly chopped

1/4 teaspoon ground tumeric

1 1/2 teaspoons sea salt

1/4 teaspoon freshly ground pepper

8 snake beans, cut into 3cm pieces

2 limes, juiced


Preheat the oven to 150°C.

Place the tomatoes on a baking tray and drizzle with a little oil.

Slow roast the tomatoes for 1 1/2 hours, or until they are soft. Allow them to cool slightly before removing and discarding the skin and mashing the fresh.

Pound the ginger and garlic in a mortar with a pestle to form a rough paste. Remove and set aside.

Crush the mustard seeds with the chilli in the mortar, then add the turmeric, salt and pepper, mix and set aside.

Heat some oil in a heavy-based frying pan and cook the ginger and garlic paste until lightly coloured and caramelized.

Add the prepared spices and stir over low heat until fragrant.

Stir through the tomato fresh and simmer the sauce for several minutes to reduce slightly. Set aside.

Heat a large wok or pan, add a little oil and fry the prawns over high heat until cooked. You will need to do this in 2 or 3 batches.

Remove the prawns and set them aside in a bowl.

Add the snake beans to the wok and fry to heat through.

Return the prawns and tomato curry to the wok.

Mix together well.

Finish with lime juice to taste.

Serve with rice.

NB: You can add 250ml of coconut milk to the curry to make more gravy for the rice.




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