Willibald Reinbacher’s Prawn Curry

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A curry bursting with spice, flavour and succulent seafood, Willibald Reinbacher’s prawn curry is ideal for a heartwarming dish.

Serves 4

Ingredients
12 giant prawns, peeled
1 tablespoon turmeric powder
1 tablespoon coriander poweder
1 teaspoon cumin powder
4 tablespoons coconut oil
Half teaspoon mustard seeds
3 grams curry leaves
100 grams red onion, chopped
30 grams garlic, chopped
30 grams ginger, chopped
1 teaspoon red chilli powder
100 grams tomato, diced
400ml coconut cream

Method
1 Mix the turmeric, coriander and cumin in a small bowl. Season the prawns with salt and a little of the spice mix.
2 Heat three tablespoons of the coconut oil in a wok or a saucepan and fry the prawns for one minute. Remove the prawns from the pan and set aside.
3 Add the remaining coconut oil, and when heated, fry the mustard seeds until they pop, which releases their flavour. Add the curry leaves, onion, garlic and ginger and stir-fry gently. Add the remaining spice mixture and chilli powder and stir-fry for another minute.
4 Add the tomato and keep stirring until it becomes a paste.
5 Add the coconut cream and simmer for 10 minutes. Finally, return the prawns to the curry and cook until they are done.
6 Garnish with fried chillies.

Recipe courtesy of Willibald Reinbacher’s and his new Aquacasia book. Find out more here.

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