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
- 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
How to make our Prawn Curry with Carrot Sambal Recipe
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.
3 Cook, stirring occasionally, until carrot is soft and light golden. Roughly chop ½ cup coriander and stir through carrot mixture.
4 Spoon rice into a serving bowl. Transfer curry to a second serving bowl and garnish with remaining coriander. Serve with carrot sambal.
