October 10, 2016
3 medium sized potatoes 1 teaspoon ground turmeric
45g unsalted butter ½ teaspoon red chilli powder
2 onions finely chopped 500ml coconut milk
1 tablespoon finely chopped garlic 800g raw prawns, peeled, cleaned
1 tablespoon East African Curry Powder Juice of half a lemon
1 tablespoon finely chopped coriander leaves salt
Peel the potatoes and cut into 1cm dice. Blanch them in a pan of boiling water for 7-10 minutes until just cooked. Drain and allow to steam dry.
Over a medium heat melt the butter in a pan and fry the onions until translucent. Add the garlic, curry powder, turmeric and chilli powder and cook, stirring, for 2 minutes. Add the prawns, potatoes, coconut milk and water, season with salt. Bring to the boil and then lower the heat and simmer gently for 10 – 12 minutes, until the prawns and potato are cooked through. Stir in the lemon juice and then the chopped coriander. Serve with a salad or on a bed of rice.
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