Keeping with the theme of comfort food, this week I cooked another of Madhur Jaffrey’s curries from her cookbook Simple Indian Cookery. Jaffrey explains that the sauce can be made ahead of time but the stir-frying of prawns and other ingredients must be done immediately before serving – a perfect dish when entertaining!
I suggest that you read through the ingredients list carefully and make sure that you have the correct herbs and spices. A great source of spices, both online and in store, can be found at Herbie’s Spices. This is where I buy all my speciality spices because they have such a massive variety, they always have what I need or want and the staff are super helpful and polite. Visit Herbie's Spices online or their store at 745 Darling St Rozelle NSW for more information.
Unless you have a fantastic local supermarket or speciality grocery store, don’t rely on purchasing some of the speciality spices from Coles and/or Woolworths. This is one major reason why Indian cooking needs to be planned out in advance, missing out on some of the key spices can completely change the flavour of the dish.
For the Sauce
1 Tbsp Tomato puree
¾ tsp Salt
¼ tsp Sugar
1 tsp Garam Masala*
½ tsp Ground Cumin
½ tsp Cayenne Pepper
1 Tbsp Lemon Juice
200ml Single (Pouring) cream
4 Tbsp Water
For the Stir-fry
2 Tbsp Extra Virgin Olive Oil
25g Unsalted Butter
1 tsp Cumin Seeds
2 Tbsp Shallots, finely chopped
3 Garlic Cloves, finely chopped
550g medium sized raw Green Prawns, shelled, deveined, washed and patted dry
¼ tsp Ground Tumeric
1 tsp Ground Coriander
¼ tsp Cayenne Pepper
½ tsp Salt
* Garam Masala literally means a mix of spices, and adds flavour to a range of Indian dishes
|Breville Rice Cooker|
|My prawns (de-tailed on the left, tailed on the right)|
Moving on to the sauce, combine all the ingredients in a bowl and whisk with a hand whisk until smooth. Cover and refrigerate until required. This is why this dish is the prefect entertaining or mid week choice. You can prepare the sauce ahead of time and then there is one less step when you’re in a hurry. As I was making everything in the one night, I didn’t cover or refrigerate my sauce because I didn’t want it to be too cold before it went back in the pan.
|Garlic, Shallots & Cumin Seeds|
|Pouring in the sauce|
|Heating the sauce|
|The completed meal|
Your sauce will not thicken up like some other Indian curry sauces. It is actually more on the runny side. Also, for those not accustomed to spicy food, for me, it was very spicy, but still delicious, so if you’re feeding your children with this one, just be aware of the spice factor (to combat this you could add less cayenne pepper).
Do you have a favourite curry you love to cook or eat? If so, I’d love to hear about it.
|The completed meal|
* For information about prawns including species, cooking, storage and buying tips visit Sydney Fish Markets