Traditionally, in general South Africans love prawns and curry dishes. Here is just the recipe with a mild curry flavour. Do watch our short “how to” video to get the most out of this luxury dish! I served some leftovers cold, for a starter the next day, to rave reviews.
YOU WILL NEED
- 750 - 800 g uncooked extra large black tiger prawns, shell and head on, vein in
- 350 - 400 g uncooked medium prawns, cleaned, tail on
- Ina Paarman's Masala Spice or Garlic Pepper Seasoning
- ¼ cup (60 ml) canola oil
- 1 x 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce
- ¾ cup (180 ml) coconut milk, from a 400 g tin (stir well before measuring, reserve the rest for rice)
- ¾ cup (180 ml) hot water
- 1 x 25 g Ina Paarman's Liquid Fish Stock
- 2 T (30 ml) Ina Paarman’s Coriander Pesto
- 3 cloves garlic, finely sliced
- ¼ cup (60 ml) coriander leaves
- zest of one lemon
Defrost the shell-on prawns in lukewarm tap water. Pull off the heads, slash prawns open along the backs and remove the black vein that runs along the back. Butterfly the prawns open and secure with toothpicks. Remove the shells from the smaller prawns but leave the tail ends. Season all the prawns with Masala Spice.
Heat the oil and a knob of butter in a large frying pan. Cook large prawns meaty side down until nicely browned and then turn. Remove the large prawns, keep on one side – no need to cover or keep warm. Remove the toothpicks when cool enough to handle.
Cook the remaining prawns in two batches very briefly in the pan just until barely done. Remove from pan. Add the Butter Chicken Sauce, measured coconut milk, water and Fish Stock to the pan and bring to the boil. Add all the prawns and just heat through. Dot with Coriander Pesto.
For the Gremolata, mix the garlic, fresh coriander and lemon zest together. Top Prawn Curry with gremolata. Serve immediately with Basmati Rice and the sambals of your choice.
Substitute for our Masala Spice
- 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
- 2 t (10 ml) medium curry powder