Name: Summer prawn curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram uncooked king prawns; 1/4 cup (60ml) vegetable oil; 1 stick fresh lemon grass, white part only, chopped finely; 2 medium (340g) red onions, sliced thinly; 1 clove garlic, crushed; 1 teaspoon ground turmeric; 1 medium (200g) green capsicum, chopped; 1/2 cup (40g) shredded coconut; 2 tablespoon tamarind purée; 2 teaspoon finely grated fresh ginger; 1 cup (250ml) water; 1 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh mint leaves; 4 fresh long green chillies, seeded, chopped coarsely; 2 tablespoon lime juice; 2 tablespoon water, extra; 1 tablespoon fish sauce; steamed basmati rice, pappadams, to serve

Summer prawn curry

Australian summer is all about those fresh Aussie prawns and what better way to mix up your seafood repertoire than with a curry? Team with steamed rice and pappadams for a stand-out dish.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 kilogram uncooked king prawns

1/4 cup (60ml) vegetable oil

1 stick fresh lemon grass, white part only, chopped finely

2 medium (340g) red onions, sliced thinly

1 clove garlic, crushed

1 teaspoon ground turmeric

1 medium (200g) green capsicum, chopped

1/2 cup (40g) shredded coconut

2 tablespoon tamarind purée

2 teaspoon finely grated fresh ginger

1 cup (250ml) water

1 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

4 fresh long green chillies, seeded, chopped coarsely

2 tablespoon lime juice

2 tablespoon water, extra

1 tablespoon fish sauce

steamed basmati rice, pappadams, to serve

Method

1.Shell and devein the prawns, leaving the tails intact.

2.Heat 2 tablespoons of the oil in a large deep frying pan over high heat. Cook the prawns, in batches, for about 1½ minutes on each side or until golden and almost cooked through. Transfer prawns to a plate.

3.Reduce heat to medium. Add remaining oil to pan; cook lemon grass and onion, stirring, for 5 minutes or until onion is soft. Stir in garlic and turmeric; cook, stirring, for 1 minute. Add capsicum, coconut, tamarind, ginger and the water. Simmer, uncovered, for 5 minutes or until liquid has almost evaporated.

4.Meanwhile, blend or process coriander, mint, chilli and juice until chopped finely. Add the extra water; blend to form a smooth paste.

5.Return prawns to pan with fish sauce; simmer, uncovered, for 1 minute or until hot. Remove from heat; spoon coriander purée over curry.

6.Serve the curry with steamed rice and pappadams.

You can use any firm white fish fillet or salmon fillets in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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