Less than 30 min preparation time
30 min to 1 hour cooking time
30 min to 1 hour cooking time
Ingredients
For the curry sauce
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1 tbsp vegetable oil
5 onions, peeled, sliced
1 garlic clove
1 red birds'-eye chilli
440g/1lb canned chopped tomatoes
2.5cm/1in piece fresh ginger
1 tsp ground turmeric
300ml/10fl oz vegetable stock
100g/3½oz clear honey
75g/2¾oz unsalted butter
300g/10½oz king prawns, heads and shells removed, de-veined
100g/3oz fresh peas, removed from their pods
To Serve
- 330g/12oz pilau rice, cooked according to packet instructions
- 6 tbsp chopped fresh coriander leaves
Preparation Method
- For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant.
- Transfer the fried spices to a mortar and pestle and grind to a powder.
- Heat the oil in a frying pan over a medium heat, add two of the onions and fry for 8-10 minutes, or until softened and golden-brown.
- Add the garlic and chilli and continue to fry for 2-3 minutes, or until softened.
- Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.
- Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly.
- Using a stick blender, blend the sauce mixture until very smooth. Add the honey and blend again until smooth.
- Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming, add the remaining onions and fry for 8-10 minutes, or until softened and golden-brown. Add the fried onions to the blended curry sauce.
- Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns and the peas to the curry sauce.
- To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander.
No comments:
Post a Comment