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Prawn Curry with Carrot Sambal

Prawn Curry with Carrot Sambal recipe, brought to you by MiNDFOOD.

Prawn Curry with Carrot Sambal

Sambal is a spicy relish popular in Southeast Asia. Traditionally, its main ingredient is chilli but the carrots in this recipe bring a milder flavour to this popular side dish.

Serves 4

¼ cup vegetable oil

2 large brown onions, finely diced

3 garlic cloves, crushed

2cm piece fresh ginger, peeled, finely grated

½ tsp fennel seeds

2 cinnamon sticks

5 cardamom pods, bruised

1 tsp turmeric

2 green chillies, deseeded, finely chopped

1 lime, juiced

400ml coconut milk

1kg green prawns, peeled, deveined

1 tbsp black mustard seeds

250g carrots, trimmed, peeled, grated

1 bunch coriander sprigs

steamed basmati rice, to serve

1 Heat 1 tbsp oil in a large frying pan over medium heat. Add half the onion, plus garlic and ginger. Cook for 3 minutes or until onion is soft. Add fennel, cinnamon, cardamom, turmeric and half the chilli. Cook for 1 minute or until aromatic. 
Add lime juice and coconut milk and stir until combined. Bring to the boil. Add prawns and cook for 5 minutes or until prawns are cooked through.

2 Heat remaining oil in a frying pan over medium heat. Add remaining onion and cook for 3 minutes or until soft. Add mustard seeds and cook for 1-2 minutes or until they begin to pop. Add carrot and remaining chilli. Season with salt and pepper. Cook, stirring occasionally, until carrot is soft and light golden. Roughly chop ½ cup coriander and stir through carrot mixture.

3 Spoon rice into a serving bowl. Transfer curry to a second serving bowl and garnish with remaining coriander. Serve with carrot sambal.

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