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Andi Oliver’s Aromatic Shrimp Curry
Introduction from Andi Oliver
This is one of those brilliant I-can’t-believe-it- was-so-quick dishes that comes together in under an hour. The fragrant broth is packed with succulent prawns.
Ingredients
Essential kit
You will need: a food processor.
Method
To make the Green Seasoning, add all the ingredients into to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to 2–3 weeks.
To make the Tamarind Chutney, put all the ingredients into a small saucepan with 80ml (scant ⅓ cup) of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined.
Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for 3–4 weeks.
Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes.
Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further 3 minutes.
Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for 1 minute. Add the tamarind chutney, chopped tomato, coconut milk and 350ml (1½ cups) of water. Bring to a steady simmer for 5 minutes.
Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around 2 minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around 4 minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander (cilantro) and/or chillies.
Serve with roti or plain or Coconut Rice.
Reviews
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