23 April, 2014
Maille Colombo Prawn Curry
BIG milestones to celebrate this week! Hungry Aphrodite turns 1 on Friday and this is my 100th post. Time flies. I never imagined the blog would go this far when I started writing a year ago. I am grateful for the opportunities and experiences that have come my way and can’t wait to see what’s in store for the future.
A special milestone like this one deserves a delicious post. As you know, I was recently invited to enter a culinary challenge hosted by Maille, the famous French gourmet brand. I shared my recipe for a delicious summery salad a couple of weeks ago (see Maille Halloumi Salad). I am excited to share my 2nd and final entry for the Maille challenge with you all today.
I LOVE a spicy prawn curry – it is my weakness and one of my favourite meals in the world. My Maille Colombo Prawn Curry uses traditional flavours enhanced with a generous dose of Maille White Wine, Coconut and Colombo Spices mustard simmered to velvety perfection in creamy coconut milk.
The result was brilliant and here’s the recipe if you would like to have a go. I served the curry over Tilda pre-packaged Lime & Coriander Rice (available at your local supermarket) but of course, white basmati will do just fine.
The curry didn’t last long and was devoured within minutes. This recipe serves 2-3 who like a lot of gravy. Double the prawns if you have more mouths to feed.
Maille Colombo Prawn Curry
150g prawns (cooked and peeled)
1 cinnamon stick
Seeds of 4 green cardamom pods
4 black peppercorns
2 dry red chillies
1 inch piece ginger, chopped
2 cloves garlic, chopped
2 small onions, chopped
2 small tomatoes, chopped
1 tin (400 ml) coconut milk
1/2 tsp turmeric
1/2 tsp red chilli powder
5 teaspoons, Maille White Wine, Coconut & Colombo Spices Mustard
1 teaspoon salt
1 teaspoon sugar
Chopped coriander for garnish
- On medium heat, fry the hard spices (cinnamon, cloves, cardamom seeds, dry red chillies, peppercorn) along with ginger garlic in a bit of oil for a minute until the aromas release.
- Add the chopped onions and cook until brown.
- Stir in the chopped tomatoes (adding a little water if the mixture is too dry), turmeric and red chilli powder. Cook for 5 minutes.
- Add in 200ml of coconut milk and stir well.
- Take the pan off the heat and let cool for a few minutes. When cooled, blend the mixture in a food processor to create a smooth, creamy paste.
- Scoop the paste back into the pan.
- Add in the rest of the coconut milk, Maille mustard, salt and sugar and stir well.
- Simmer for 5 mins on low heat to produce a creamy, velvety gravy.
- Stir in the cooked prawns and adjust seasoning (if required).
- Garnish with chopped coriander and serve with hot basmati rice.
I can’t wait to enjoy this delicious prawn curry again and am definitely stocking up on the Maille Colombo Spices mustard.
Maille have stores in Paris, Dijon and London as well as an online boutique where you can order from their diverse range of products – check it out at www.maille.co.uk