Prawn Curry with Carrot Sambal Recipe. 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.
Prawn Curry with Carrot Sambal Recipe: Ingredients
Serves 4
Ingredients:
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
Method:
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.
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.
Spoon rice into a serving bowl. Transfer curry to a second serving bowl and garnish with remaining coriander. Serve with carrot sambal.
