Prawn Curry

Perfect with Rowlock IPA
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Overview

Ingredients

Curry Base

  • 1 large onion thinly sliced
  • 100ml veg oil
  • 1.5 tbls tumeric
  • 2 cardomen pod
  • 2 cloves
  • 1 stick of cinnamon
  • 2 bay leaves
  • 2 tbls sugar
  • 50g ginger grated
  • 2 tbls chilli powder
  • 2 tbls garam mousala
  • 250ml veg stock
  • 3 or 4 tins coconut milk
  • ½ onion roughly chopped
  • 1 pak choi
  • 6 mushrooms sliced
  • 8-10 prawns per person
  • 3 tbls chopped coriander
  • Rice cooked according to directions on packet
In a pot sweat onions until soft, add ginger and cook on a low heat for 5 minutes stirring regularly. Gently toast all of the dry spices to release their flavours. Add toasted spices to onion and ginger, cook for 10 minutes. Add stock and reduce until a paste has formed. Add coconut milk to taste, more coconut milk for a milder curry. This curry will keep in the fridge for up to 5 days.

To serve

In a pot gently sweat off onion.  Turn up the heat. Add the mushrooms and quickly colour. Add the prawns and the curry Base. Add the pak choi and coriander. Serve with rice.

Tasting Notes

Spicey curry and Rowlock is a match made in heaven. Rowlocks wonderful hop flavour melds with common Indian Spices such as tamarind, corriander and cardamon. At first the hops amplify the spice, then they carry it away. Enjoy!

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