Ottolenghi’s Fresh Turmeric and Peppercorn Curry with Prawns and Asparagus
This fragrant curry from Ottolenghi COMFORT is flavoured with coconut and fresh turmeric and packed with plump prawns. Swap the prawns for tofu to make this dish vegetarian.
From the book
Ottolenghi COMFORT
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Introduction
This is everything we want from a curry: bright (from the turmeric), hot and aromatic (from the peppercorns), substantial (from the prawns) and fresh (from the asparagus). The recipe uses a traditional method of cooking Thai curries called ‘cracking’. This is where the spice paste is simmered in coconut cream for so long that it splits and the oil separates out. This then creates a rich base for a deeply flavoured curry. Swap the prawns for chicken or tofu, or make a vegetarian version with your favourite vegetables, omitting the fish sauce. Getting ahead: The relish can be ready in one hour but is best made a day ahead of serving. Hold back on the coriander leaves, though, stirring these through just before serving.
Ingredients
| For the cucumber and ginger relish: | |
|---|---|
| 125ml | coconut (or other white) vinegar |
| 85g | caster sugar |
| 2 small (200g) | Lebanese cucumbers (or 1 regular cucumber), quartered lengthwise, deseeded and thinly sliced |
| 20g | ginger, peeled and julienned |
| 1 | fresh red chilli, deseeded and thinly sliced |
| 5g | coriander leaves, roughly chopped |
| For the spice paste: | |
| 5g | dried red chillies (or more, if you like: the curry can take a lot of heat) |
| ½ tsp | whole white peppercorns, lightly toasted and coarsely ground |
| 2 tsp | coriander seeds, lightly toasted and coarsely ground |
| 1–2 (60g) | shallots, roughly chopped |
| 4 | garlic cloves, roughly chopped |
| 20g | coriander stems, roughly chopped |
| 10g | fresh turmeric, peeled and roughly chopped |
| 1 tbsp | coconut cream |
| For the curry: | |
| 145ml | coconut cream |
| 1 x 400ml tin of | coconut milk |
| 25g | palm sugar, roughly chopped (or soft light brown sugar) |
| 20ml | fish sauce |
| 500g | asparagus, cut diagonally into 3cm pieces, keeping the tips separate |
| 500g | whole, peeled raw prawns |
| salt | |
| steamed jasmine rice, to serve |
Method
First make the cucumber relish.
Put the vinegar, sugar and 60ml of water into a small saucepan. Bring to the boil on a medium-heat heat, then remove from the heat. Stir in ¼ teaspoon of salt and set aside to cool. Once cool, pour into a medium bowl or jar. Add the cucumber, ginger, chilli and coriander leaves. Cover and refrigerate for at least one hour (or up to 3 days). Just before serving, strain the relish: the liquid is there to preserve the cucumbers rather than be served with them.
To make the spice paste, place the dried chillies in a small bowl, cover with boiling water and set aside for a few minutes. Put the ground white peppercorns and coriander seeds into the small bowl of a food processor along with the shallots, garlic, coriander stems, turmeric, coconut cream, soaked chillies and 1 tablespoon of the chilli-soaking liquid. Blend to form a smooth purée, scraping down a few times, then set aside.
Put the coconut cream for the curry into a medium saucepan and place on a medium-high heat. When it begins to simmer, add the spice paste and cook for 15–20 minutes, stirring frequently until all the coconut cream has evaporated and the paste looks thick, clotted and oily. Add the coconut milk, sugar, fish sauce and ¼ teaspoon of salt. Stir gently, until the sugar has dissolved, then bring to a simmer. Add the asparagus stalks, cook for about 4 minutes, then add the prawns and asparagus tips. Cook for another 3–5 minutes, or until the prawns are just cooked through and the asparagus is al dente.
Serve with steamed jasmine rice and the bowl of cucumber relish.
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