I got this recipe from my cousin J, who saw it in a magazine (stylist UK), tore it out for me and then brought it to me in Austria. It was in Vienna, London and then sat in my suitcase for a few days until; I finally unpacked. it then sat in my apartment a few days until I did groceries and found the time to make it. So glad I did!! Thanks Juju for thinking of me.
If anyone sees a recipe that looks good, please send my way. I'm always looking for new things to try.
So D came for dinner and I made this with the rice pilaf. In my little kitchen it was a lot on the go to make everything at once but didn't make too much of a mess. Emily joined us after and said she loved it!! yaay! In my opinion it really tastes like a dish you would get in an indian restaurant. So if you like Indian food (and frankly who doesn't?) then this is for you! It could be fun to serve with Naan bread instead of the rice.
I served it with a salad made with fresh vegetables from my vegetable share. I am a huge fan of veggie shares- and can't say enough good things about the one I get- Rochon Gardens! I remember a few years ago my roommate and I got an urban plot veggie share and it was disastrous. We litterally got a few pieces of lettuce and a few pitiful veggies. So when choosing a CSA be sure to chose a real farm!!
Okay enough about that, here's the recipe!
- 1 large onion
-4 garlic cloves
- 1 red chilli ( i used canned banana peppers)
- olive oil
- 2.5cm fresh ginger
- 200g cherry tomatoes (I used 1 normal tomato)- forgot I have a kitchen scale now!
-2 tsp mild curry powder
- 1 tsp turmeric
-1/2 tsp cumin (omitted because I couldn't find mine. What the heck? i was sure I had some!) grrr
- 1 tsp ground coriander
- 1 tsp garam massala
- 400 gram raw peeled prawns (I used one back from the grocery store)
- 3 tablespoons full- fat yogurt
- 1/2 tsp cinnamon
- handful coriander leaves
1. Put the onion, garlic and chilli in a blender to create a fine puree (small ones like magic bullet are great for this)
2. heat olive oil in a large pan. Add onion puree, chopped ginger and salt, and cook for 10 minutes- until puree is darker in colour and less pungent in taste and aroma
3. Add tomatoes and all spices except cinnamon, cook for another 10 minutes, stirring regularly
4. Add prawns, yogurt, and cook for another 10 minutes. Stir in cinnamon and garnish with coriander.
I will make this again tomorrow night as I invited my parents over for dinner. I have gotten in the habit of making recipes a few times when I first learn them, that way it becomes easier and quicker to make them. Do you make recipes over and over, or try and switch things up?