On Friday night I went to see the Canadian film Cooking with Stella at the Port Moody Canadian film festival. The film was OK and had a few problems but the scenes of cooking Indian Food were inspirational. (To me and Connie anyway.) So as we left the theatre we said "we have to cook Indian food tomorrow"
As the next day I was helping my son move out there was little research or thought put in to recipes or ingredients needed when we went shopping. Undeterred Kathy, Connie and I headed out to TNT to get some ingredients to make "Some Indian food"
At TNT they had some beautiful looking tiger prawns for only 6.99 lb, So we picked 1 1/2 lbs up and that was the inspiration for the first dish.
This is adapted (very loosely) on a recipe in the Around the world cook book, which is a go to book for me for ideas. This fed 8 along with 3 other dishes.
1 can of coconut milk
Grind the following in a spice grinder (or used ready ground)
1 tablespoon of turmeric
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
1 small piece of cinnamon
1 tablespoon of fish sauce
1 teaspoon of sugar
1 1/2 lb of tiger prawns peeled (thank you Nancy)
3 medium tomatoes chopped
Juice of a lime
2 green chillis finely chopped.
Put the coconut milk in to a large frying pan add the the ground spices and simmer for about 10 minutes.
Add the fish sauce, salt and sugar and simmer for a further 5 minutes until the tomatoes are just starting to break down.
You could hold at this point as you only want to add the Prawns at the last moment so that they do not over cook. So 5 minutes before you sit down make sure the sauce is hot and add the prawns.
Stir the prawns in and cook until they are pink and tender about 5 minutes.
Serve with the lime juice and finely chopped chilli and a little cilantro sprinkled on top.
These prawns were spectacular and the only thing missing was some naan bread to soak up all the lovely sauce.
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| Curried prawns in coconut milk |
At TNT they had some beautiful looking tiger prawns for only 6.99 lb, So we picked 1 1/2 lbs up and that was the inspiration for the first dish.
 |
| Tiger prawns waiting to be curried |
This is adapted (very loosely) on a recipe in the Around the world cook book, which is a go to book for me for ideas. This fed 8 along with 3 other dishes.
1 can of coconut milk
Grind the following in a spice grinder (or used ready ground)
1 tablespoon of turmeric
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
1 small piece of cinnamon
1 tablespoon of fish sauce
1 teaspoon of sugar
1 1/2 lb of tiger prawns peeled (thank you Nancy)
3 medium tomatoes chopped
Juice of a lime
2 green chillis finely chopped.
Put the coconut milk in to a large frying pan add the the ground spices and simmer for about 10 minutes.
Add the fish sauce, salt and sugar and simmer for a further 5 minutes until the tomatoes are just starting to break down.
 |
| Waiting for the prawns |
Stir the prawns in and cook until they are pink and tender about 5 minutes.
Serve with the lime juice and finely chopped chilli and a little cilantro sprinkled on top.
These prawns were spectacular and the only thing missing was some naan bread to soak up all the lovely sauce.
This was sooooo good. Definitely a "make again". Prawns were perfect....like you say, so easy to overcook. I do think the fresh ground spices makes a difference.
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