Curry Leaf Braised Prawn with Coconut Rice
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For the prawns
2kg Queen Prawns from Mozambique, washed and drained
The Marinade
2 onions, thinly sliced
2 cups of sunflower oil
3 green chili, slit down the middle
1 tbsp whole cumin seeds
1 tsp whole black peppercorns
2 dried red chili
2 curry leaf stems
1 tbsp ground ginger
1 tbsp ground garlic
2 tsp garam masala
1 tsp turmeric
2 tsp chili powder
2 tsp salt
Quarter cup lemon juice
3 stems of curry leaf
To cook the prawns
Balance of oil after frying the onion
125g butter
For the Sauce
125g butter
1 heaped tsp ground garlic
2 tbsp lemon juice
1 tsp green masala or ground green chili
250ml fresh cream
Chopped fresh coriander
Coriander to garnish
Method
Add the oil to a deep pot and bring to a medium heat.
Add the onions and it should immediately start to bubble.
Reduce the heat and allow to cook on low until brown and slightly crispy. It should not burn, so keep an eye over it.
For the whole spices
Dry roast the cumin, curry leaf, black pepper and dried red chilli in a pan.
Once fragrant, empty into a coffee grinder or blender (you may use a pestle and mortar too) and grind fine.
Add the onion and ground spices to the prawns followed by the rest of the marinade ingredients.
Massage the marinade into the prawns, ensuring the shells and meat as well coated.
Allow the prawns to rest for an hour, absorbing all the spices.
Prepare the sauce
Add butter to a small saucepan and allow to melt.
Stir in the garlic, green chili and lemon juice and allow to mix well.
Add the cream, stirring well.
Stir in the salt and taste for seasoning.
The sauce is now ready and should be a thick, yet pouring consistency.
To prepare the prawns
Divide the prawns into 3 batches in the bowl.
Divide the butter into 3.
This is useful in ensuring the same amount of prawns are cooked at the same time.
Add the butter and some of the oil that was used to fry the onion.
Allow the butter to melt and fry the prawns.
Repeat this until all the prawns are done, removing the prawns after its cooked and leaving any gravy/oil behind.
Finally, stir in the cream sauce, to the leftover oil and butter mixture and stir well.
The idea is to incorporate any of the leftover marinade and spices into the sauce.
Add a handful of fresh coriander and mix well.
Return all the prawns to the pot to toss and reheat.
Pour the sauce over and garnish with the charred chilli and fresh coriander.
Coconut Rice
The Rice
2 cups Basmati Rice
2 tsp salt
2 cups of water
For the tempering
2 tbsp coconut oil
2 curry leaf stems
Half a tsp black mustard seed
1 onion, sliced
4 tbsp slivered almond
Half a can of Coconut milk (the other half may be used in the sauce for the prawns to avoid any wastage)
Freshly grated coconut or coconut shavings for garnish.
Method
Bring the water and salt to a boil.
Add the rice and cook until the rice is completely soft.
Prepare the tempering by heating the coconut oil and frying the black mustard seeds until it begins to pop. Add the onion and allow to brown gently.
Add the slivered almond and allow to toast just until it changes colour.
Stir in the coconut milk and pour back into the rice.
Mix well and allow to steam for 10 minutes on a very low heat until everything is well incorporated.
Use a fork to fluff the rice before serving.
Lightly brown the coconut shavings and toss into the rice with freshly chopped coriander.
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