Fish and Shellfish Recipes - Prawns and Cauliflower Curry Recipe

Ingredients

• 450g/1lb raw tiger prawns (jumbo shrimp), peeled, deveined and cleaned

• juice of 1 lime

• 15ml/1 tbsp vegetable oil

• 1 red onion, roughly chopped

• 2 garlic cloves, roughly chopped

• 2 Thai chilies, seeded and chopped

• 1 cauliflower, broken into florets

• 5ml/1 tsp sugar

• 2 star anise, dry-fried and ground

• 10ml/2 tsp fenugreek, dry-fried and ground

• 450ml/3/4 pint/2 cups coconut milk

• 1 bunch fresh coriander (cilantro), chopped, to garnish

• salt and ground black pepper

Serves 4

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Method:

1. In a bowl, toss the prawns in the lime juice and set aside. Heat a wok or heavy pan and add the oil.

2. Stir in the onion, garlic and chilies. As they brown, add the cauliflower. Stir-fry or 2-3 minutes.

3. Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined.

4. Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little.

5. Add the prawns and lime juice and cook for 1-2 minutes, or until the prawns turn opaque. Season to taste, and sprinkle with coriander. Serve hot.

Note: This is a basic fisherman's curry. Simple to make, it would usually be eaten from a communal bowl.

Cook's Tip: To devein prawns, make a shallow cut down the back of the prawn, lift out the thin, black vein, then rinse thoroughly under cold, running water.