Curry in a hurry

This week’s post is a twist on a recipe by Madhur Jaffrey, who is well-known in the UK for her expertise in Indian cooking. Following Madhur’s recipes helped me to build up my confidence in cooking with spices.

The cooking of the curry sauce is a little different to other curry recipes, in that you don’t fry off the spices in oil and there is also no onion which is unusual.

To dry roast your whole spices, cook them without any oil over a low to medium heat – be careful to keep the spices moving so they roast evenly and only cook until lightly toasted and the aroma is released, don’t let the spices burn, then grind to get maximum flavour into your dish. Spices can be ground in a blender, coffee grinder or a with a pestle and mortar.

Feel free to experiment and add extra vegetables to this recipe, you could add some chopped zucchini or baby spinach leaves when you add the prawns to cook. If you have a coriander aversion, I would recommend leaving out the coriander root and stalks in the curry sauce ( and leaves to garnish), but still using the coriander seeds which have a different flavor to fresh coriander.

The curry can be served with some rice or rice noodles cooked according to the instructions on the packet.

Prawn and Pumpkin Curry

Serves 4

Ingredients

  • 4 cloves of garlic, crushed
  • 2 teaspoons grated ginger
  • 1/2 teaspoon turmeric
  • 1 teaspoons cayenne pepper
  • 1 tablespoon paprika
  • 2 tablespoons coriander seeds, dry roasted then ground
  • 1 teaspoon cumin seeds, dry roasted then ground
  • 1 tablespoon tamarind paste
  • 1 x 400ml can coconut milk
  • fresh coriander, 2 roots and about 5cm worth of the stalks finely chopped, and leaves to garnish
  • 500g pumpkin
  • 500g peeled raw prawns

Method:

  1. Dry roast the coriander and cumin seeds until fragrant. Transfer to a blender and grind seeds.
  2. Add the garlic, ginger, turmeric, cayenne pepper, paprika, tamarind, coriander root and stalks and coconut milk to the blender. Blend until smooth.
  3. Pour the coconut spice mix into a saucepan.
  4. Peel and de-seed the pumpkin. Chop into small cubes and add to the saucepan with the coconut spice mix. You may end up with not quite enough liquid to cover the pumpkin. If this is the case, bring the sauce and pumpkin to the boil then add a little hot water until all the pumpkin is in contact with some liquid, but be careful not to dilute the sauce too much.
  5. Cook over a medium heat until the pumpkin is tender, approximately 15 – 20 minutes depending on how big the pumpkin pieces are. Stir occasionally to make sure the pumpkin cooks evenly.
  6. Add the prawns, stirring occasionally and cook for a few minutes, until just cooked through. The prawns are cooked when they change colour from a translucent grey to an opaque pink and white.
  7. Your curry is ready to serve. Garnish with fresh coriander leaves. Enjoy.

What is your favorite curry? Has this post inspired any new ideas?

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3 Comments

Filed under Lentils, Pumpkin, Recipes, Savoury, Seafood, Spices

3 responses to “Curry in a hurry

  1. Jen

    fresh fragrant & healthy. You could sprinkle some toasted pine or other nuts on top too

  2. Pingback: Energy boost | The Passionfruit Project

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