DUBLIN BAY PRAWN CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- First remove the shells and heads and marinate in olive oil and some of the lemon juice with seasoning for 2 hours.
- Put the shells in a pan, cover with cold water, add 3 slices onion, a bay leaf, celery stalk and salt and pepper. Simmer until you have a rich, aromatic stock. Strain well and set it aside.
- In a large saucepan, saute garlic and remaining onion in the clarified butter until soft and transparent. Add the spices and coconut and sizzle for 1 - 2 minute.
- Now add tomato and remaining lemon juice and cook for about 10 minutes. Stir it well in the stock, marinade and prawns and simmer uncovered until the prawns are tender and the sauce is reduced, about 20 minutes.
- Garnish with finely chopped coriander leaves and serve with rice pilaf.
INGREDIENTS
- 6 Dublin Bay prawns
- 2 tablespoons IDHAYAM sesame oil
- Juice of I large lemon
- Salt and black pepper
- 3 medium onions, sliced
- 1 bay leaf
- 1 celery stalk
- 2 cloves garlic, crushed
- 1½ tablespoons clarified butter
- 2.5 cm fresh root ginger, peeled and grated
- 1 level teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chilli powder
- 1 heaped tablespoon shredded coconut
- 4 medium tomatoes, skinned and chopped
- Freshly chopped coriander, for garnish
5 comments for “Dublin Bay Prawn Curry”
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