Tag Archives: prawn curry

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry

Curry for change!

The ‘Great Australian Curry’ Campaign is back, and I am very honoured to be collaborating again with Opportunity International Australia for their annual fundraising project. In its third year (you can view details of the previous years here and here); the campaign aims to raise funds to help families in developing countries build income-generating businesses.

A bit of background info for those who are hearing about Opportunity International Australia and the Great Australian Curry campaign for the first time…

Opportunity International Australia provides small loans to families in developing countries to steer them towards a path of financial independence and thereby a better quality of life. Founded in the 1970s by David Bussau, Opportunity has come a long way since offering innumerable families a new lease of life.

Opportunity works through a unique system of microfinance, community development, training, local presence, technology and rural outreach programmes. And the ‘Great Australian Curry’ campaign is a great way by which food lovers like us can contribute in a meaningful manner towards poverty and diminishing its impact.

Opportunity International Australia

But why curry?

Most of Opportunity International Australia’s work is concentrated in the Asian countries and a curry is perhaps the most iconic dish to have come from the region. And Australia loves curry – Vindaloo, Rogan Josh, Massaman, Thai green curry…the list is endless.

This year’s campaign was launched last week with a Curry Cook-off between veteran Chef (and MasterChef judge) Ian Curley and MasterChef 2017 winner, Diana Chan.

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

Chef Ian Curley said that he is looking forward to cooking up a curry with Diana. “It’s one way we can give a hand up to families less fortunate than ours. It’s important for us to not lose focus of how lucky we are, just the simple fact of where we live. I’m very blessed to have a healthy family and to live In Australia with the opportunity to do the work I love.”

Diana agrees too and she says that it will be an honour to share space and cook alongside Chef Curley. “I am so impressed with the work that Opportunity does to help families end poverty. “I also love that I can contribute towards the same through my cooking skills.”

Oppoyle Prawn Curry

There are so many different ways through which you can participate in this year’s Great Australian Curry Campaign;

Plan a Curry Night – Time to dig out your favourite recipes and invite your friends and family for a curry feast at home. Be generous and plan the entire dinner yourself or make it a curry potluck (so much fun!); even better would be a curry cook-off. If cooking is not your forte, head out for a curry night to your favourite restaurant and let the professionals feed you.

Create a Fundraiser – Once you have planned out the night, set up a fundraiser page and encourage everyone to make a donation. The fundraiser page can also be set up without hosting any curry event. All the details for setting up the page can be found here.

Spread the Word – Encourage your friends, family and colleagues to show support by making a donation or host their own curry fundraising event.

And this year, the Great Australian Curry campaign has another proud supporter – Herbie’s Spices, the artisan Australian spice business.

Since all of you get my fascination for good quality spices, I was thrilled when Herbie’s Spices gifted all the spices that I needed to create this lipsmacking delicious Kerala style Prawn Curry. This is not the first time I am using Herbie’s Spices; it has been one of my go to brands whenever I need to stock up my spice pantry.

The first 20 people to sign up to host a Great Australian Curry fundraiser will win a ‘Flavours of India Spice Kit’. Also Ian and Liz Hemphill, who established Herbie’s Spices 21 years ago, will also give out ‘Pantry Spice Kits’ and their ‘Herb and Spice Bible—Third Edition’ as prizes for an upcoming Facebook competition promoting the campaign,” Learn more and participate in the competition here.

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

Ian Hemphill is enthusiastic to be giving a boost to the Great Australian Curry. “As most spices originate from developing countries, we’re keen to support a campaign that strives to improve the lives of people in these spice-producing communities.

Speaking of spices, here is a deliciously creamy and coconuty Kerala style Prawn Curry that you can make for your fundraising curry night.

This year, I wanted to make a seafood curry. Seafood, especially prawns is hugely popular during the spring-summer months in Australia leading up to Christmas and New Year. And I also wanted to make a curry that is light yet packed with flavour that’s perfect for our warm days.

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

The title ‘Kerala style Prawn Curry’ is rather generic because there are so many different styles of making seafood curries in Kerala. This particular one is more popular in central Kerala, as coconut milk is used liberally in curries making it light yet so creamy, coconuty and packed with flavour. As for spices, I have kept is simple again and used spices that are familiar to most people.

I used tiger prawns for making this curry and if you can source it fresh, then I highly suggest you do so because then this dish is nothing short of an indulgence. And pair it with steaming hot long grained rice; that’s all you need. Maybe some pappadoms on the side….

So let’s get cooking this fingerlickin’ good Kerala style Prawn Curry….

Kerala style Prawn Curry

But before that, here are a few curry recipes for hosting your Great Australian Curry fundraising campaign….

  1. Cambodian (Khmer) Chicken Samlá Curry
  2. Massaman Curry
  3. Duck Kurma
  4. Jaffna style Goat Curry
  5. Hyderabadi Shahi Macchi Kurma (Fish in a Creamy, Saffron induced Yoghurt Curry)

Kerala style Prawn Curry

Ingredients:

  1. 800 gms tiger prawns; deveined and deshelled (but retain shell at the tail end)
  2. 3 tbsp coconut oil + 1 tbsp for tempering
  3. ½ tsp mustard seeds
  4. ½ tsp fenugreek seeds
  5. 2 small red onions; finely sliced
  6. 1 tsp ginger paste
  7. 5 green chillies (whole)
  8. ½ tsp turmeric powder
  9. 1 tbsp red chilli powder (adjust to heat preferences)
  10. 1 ½ tsp coriander powder
  11. ½ tsp garam masala
  12. Salt, to season
  13. ½ tsp Freshly milled black pepper
  14. 2 dried Kashmiri red chillies
  15. 4-5 sprigs curry leaves
  16. 400ml coconut milk

Method:

  1. Heat the coconut oil in a deep pan (use an earthenware pot, if you have one).
  2. When the oil gets warm, add the mustard seeds and allow to crackle.
  3. Then add the fenugreek seeds, half of the curry leaves and green chillies.
  4. Next add the ginger paste and sliced onions; sauté till the onions are softened and translucent.
  5. Then add the turmeric, chilli, black pepper and coriander powder; mix well to combine and reduce heat to avoid the spices from burning.
  6. Add the cleaned prawns and 300ml coconut milk (reserve the remaining). Season with salt and mix well. Bring to boil and then simmer gently on low heat till the prawns are cooked.
  7. Once the prawns are cooked, add the remaining coconut milk and mix well. Adjust seasoning and remove from heat.
  8. In another small pan, heat coconut oil and add the remaining curry leaves and dry red chillies. Fry for a few seconds and add this to the prepared prawn curry. Keep covered for at least 30 minutes before serving.
  9. Enjoy over steamed long grain rice.

And let’s not forget to join hands and support Opportunity International Australia’s commitment to help fight poverty. Start your own Great Australian Curry fundraising campaign today!

Opportunity ‘Great Australian Curry’ Campaign + a Recipe for Kerala style Prawn Curry- thespiceadventuress.com

 

Disclaimer – This post has been bought to you in association with Opportunity International Australia and all the spices were kindly gifted by Herbie’s Spices.

 

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September Favourites

Feels like I wrote the August favourites just yesterday. Where did September go?

Guess days just flew by for us with the packing/shifting/unpacking process. I can’t believe that it’s October and almost the end of the year.

We are finally settled in the new home, few more boxes to get through as I write this but mostly settled and functional again. More importantly, I am back to my daily routine cooking. Eating out can get so boring after a few times that all of us were craving terribly for home cooked comfort food.

And due to all this, we hardly did anything this school holidays. No activities, play dates or fun stuff…Adi was at home helping us get things sorted. He was such a happy kid, hardly uttering the ‘boring’ word, quite understanding of everything that’s been happening.

As I mentioned in my previous post, I had managed to test and shoot a few recipes beforehand to ease work during the shifting process. It takes me some time to start feeling inspired again and get back to work during changes like this.

One of the recipes that I had developed for Supreme Seafood was an Andhra style Prawn Curry.

Referred to as Royyala Koora in the native language, this dish can be made using prawns as well as shrimps. I chose to make it with tiger prawns; makes it an indulgent treat.

It was interesting that yoghurt is used as the souring agent instead of tomatoes which lends a tangy, creamy texture and flavour to the final dish. This prawn curry is best served as a thick gravy just coating the prawns and one of my favourite ways to have it is with steaming hot rice and some dal. But it works just as brilliantly as part of a larger thali or with Indian flatbreads.

Find the full recipe on their website; do try it out and let me know what you think…

Andhra style Prawns Curry - thespiceadventuress.com

Now let’s get on to my top picks and favourites for the month of September;

Drawing a 3D fried egg. Sheer Magic!

We have a lovely deck space in our new home. I can totally see myself sipping a couple of these mojitos with friends.

Just the kind of snack I enjoy.

A 20 minute ramen recipe is always welcome.

So rustic and simple, this egg curry has become a hot favourite in our home.

I have never made polenta before. Guess it’s time to give it a try…

This slow roast spiced lamb shoulder is definitely going to be a part of my Christmas menu.

Kids don’t damage women’s careers, men do. 100% true and for all the men to think about….

Spring racing, summer parties, Christmas dinners….the list is endless and I am broke. Hiring might be the solution.

Pandora ‘Grains of Life’….truly my style.

Need a spring makeover for my bedroom, starting with this floral linen set.

 

Chemeen Theeyal (Spicy Prawn Coconut Curry)

I have made some amazing friendships and relationships over the years but none has been as profound an experience as getting to know Seems Nair. We are good friends ‘virtually’ sharing our passion and love for food and I definitely look forward to a future where both of us can sit down over a cuppa coffee and chat for endless hours. She is probably the ‘most positive’ person that I have encountered in a long time – living life to the fullest, enjoying every second and doing things that keeps her happiest. Every time I have a chat with you Seems, I become more aware of what life and happiness is all about – thanks dear, beyond measure.

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Though our paths had crossed multiple times through the various food groups, the first time I interacted with her personally was over this recipe. She had posted this as a response to a vegetarian theeyal recipe I had posted. Being the kind-hearted soul she is, inboxed me the recipe to be tried out long back. So Seems, my tribute to your Chemeen theeyal recipe which is just as awesome as you are!

Now coming to the dish, theeyal is a popular South Indian curry which is usually best eaten with white rice. The star ingredients of a theeyal are coconut, shallots and fennel which give it an earthy, robust and rustic flavour. You can either make a vegetarian version by adding tomatoes or ladysfinger/okra or a non vegetarian one using prawns like this dish.

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Chemeen theeyal – spicy, fragrant and earthy!

Ingredients:

1. Prawns – 500gm, shelled and de-veined
2. Shallots/small onion – 10-15 (depending on size), sliced finely
3. Garlic – 3 cloves – finely chopped
4. Shredded coconut – 1 cup
5. Curry leaves – 3 sprigs (use only the leaves)
6. Red chilli powder – 2 tsp
7. Coriander powder – 3 tsp
8. Turmeric powder – ½ tsp
9. Tamarind – a small ball, soaked in water (should give about 2 tbsp of thick extract)
10. Coconut oil – 1 tbsp
11. Fenugreek powder – ¼ tsp
12. Salt – to season

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Method:

• In a non stick pan, dry roast (on low flame) the shredded/grated coconut along with half of the curry leaves, half of the sliced onions and garlic till light brown. Take care not to burn the coconut as this will lend a bitter taste to the dish. When almost done, add turmeric powder, chilli powder and coriander powder.
• Cool this well and grind to a smooth paste with just enough water.
• In another kadai or earthenware pot (if you have, use it), add this ground paste, tamarind extract and 1 cup of water. Season with salt and bring to boil.
• Add the prawns and cook till done. Add more water if necessary to get the semi-thick consistency.
• Make a tempering with the remaining sliced onions and curry leaves. Add this as a garnish to the dish and stir through just before serving.
• Serve hot with steamed white rice.

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This dish is a true representation of the flavours of Kerala and hence sending it to be a part of the South Indian cooking event being hosted by http://nandooskitchen.blogspot.in/2014/01/south-indian-cooking-event.html and http://anuzhealthykitchen.blogspot.in/2012/07/south-indian-kitchen-series-event-1.html (two amazing Indian food blogs)

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Goan prawn curry

There are a few Indian dishes that have gained global popularity and the Goan prawn curry is one of these. The creamy velvety texture of the mildly spiced coconut gravy with the succulent and juicy prawns appeals to international taste buds unlike some of the traditional Indian dishes which the Western world finds either too spicy or too oily (though for us, it’s a perfectly normal dish).

The popularity of this dish has only increased with the enormous growth of Goa as a tourist destination. Paired with steamed white rice (and a glass of beer, if you are on the Goan shores!) this dish is truly yummylicious.

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Ingredients:

1. Prawns- ½ kg, cleaned and deveined
2. Salt – to taste
3. green chilli – 2, finely chopped
4. onion – 1, finely chopped
5. coconut milk – freshly extracted
6. coriander – ½ tsp
7. cumin seeds – ½ tsp
8. garlic – 2 cloves
9. dry red chilli – 2
10. peppercorns – ½ tsp
11. ginger – 1 tsp, grated
12. turmeric powder – ½ tsp
13. tamarind pulp – 1-2 tbsp.

Method:

• Marinate the prawns with salt, chopped green chillies and onion for half an hour.

• Grind coriander seeds, cumin seeds, garlic, dry red chilli, peppercorns, garlic and turmeric powder into a fine paste. Keep aside.

• Cook the prawns along with the marinade.

• Mix the ground masala with water and add to above, bring to boil. When the mixture reduces to half, add the tamarind pulp.

• Reduce heat and finally add thick coconut milk to make enough gravy. Add salt to taste and cook till done. Ensure that the heat is not too high or the milk will split.

• Serve on a bed of steamed white rice.

Tip – Cooking the dish in an earthenware pot enhances the taste and aroma.

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