I never knew how simple it was to make a Prawn Curry until I tried this recipe with our Pauli’s Saffron Chilli Chutney…
300 g of shelled and peeled prawns (med – large)
300 g of hake / kingklip
1/2 a red onion, chopped
1 can of chopped tomatoes
1 carrot, peeled and chopped
1/2 a cup of white wine (optional)
4 tablespoons of Pauli’s Saffron Chilli Chutney (for a child friendly version, use Pauli’s Tomali in place of the Saffron Chilli Chutney)
2 tablespoons of Lime Juice (or juice of fresh limes)
Sprinkle of Paprika
1 tablespoon of Garam Masala (curry powder)
1 tablespoon of white vinegar (or apple cider vinegar)
1/2 a cup of cream
Coconut oil and butter (for cooking)
Serve with Cauli rice / Basmati Rice / Sweet Potato Mash
Place the prawns in a bowl and pour the lime juice and paprika over the prawns. Leave in the fridge while you are prepping the rest of the dish. Heat the coconut oil in a heavy based pan / wok and fry the onion and carrot until slightly softened. Mix the garam masala and vinegar together to make a paste. Pour the paste into the pan and stir together. Add the can of chopped tomatoes, the white wine and the Pauli’s Saffron Chilli Chutney and leave to simmer on a low heat for about 15 minutes.
In a pre-heated oven, grill the fish for about 10 minutes (baste the fish with melted butter, salt and pepper before placing under the grill).
Add the prawns into the sauce mix and cook with the lid on for about 5 minutes. Then gently break up the hake / kingklip and add to the dish. Pour the cream into the pan and cook together on a low heat for another 5 minutes.
Serve with either Cauliflower rice, Basmati Rice or Sweet Potato Mash. Sprinkle the coriander over each serving and enjoy! Simply delicious.
Yours in good food, Dianne
Pauli’s Food Company recipes