Gareth's Mild King Prawn Curry

I need to work on my heat strength this is mild and it you want it to be spicier then add more chillies and chilli powder.If you want to make curries then it is worth investing in a wide variety of spices. 

Serves 2

200g King Prawns, peeled
1 Onion, finely chopped
2 Garlic Cloves
200ml Coconut Milk
1 tbsp Tomato Puree
1 tbsp Mango Chutney
6 Curry Leaves

1 tbsp Olive Oil

1 Red chilli, deseeded and finely sliced

Spices
1 tsp Ginger
½ tsp Ground Coriander

½ tsp Mustard Seeds

1 tsp Fennel seeds

½ tsp Cumin Seeds

¼ tsp Turmeric

½ tsp Coriander Seeds

1. Hea the pan on a high heat. Then add the spices to the pan. Dry fry for 1 -2 minutes to release the flavours.

2. Then add the olive oil and fry the onions, garlic and chillies and fry for 5 minutes on a medium heat. 

3. Then add the prawns and curry leaves, cook til the prawns changes colour from grey to pink. 

4.  Then add the coconut milk, mango chutney and tomato puree. Mix all the ingredients together and put on a low heat. Cook for about 20 minutes til the sauce has thickened. Serve with rice and/or naan.

Prawn Cocktail

A classic starter which originated in the 1970s and in my own opinion is a timeless classic. Quick and easy to make and is a real crowd pleaser.

Serves 2

4 Tiger Prawns
175g King Prawns
Knob of Butter
1 tsp Parsley (Dried or Fresh)
2 cloves of garlic, crushed
2 Little Gem lettuces, washed and torn
2 tsp Paprika

Thousand Island Dressing
5 tbsp Mayonnaise
5 tbsp Tomato Sauce
2 tsp Lemon Juice
Shake of Tabasco (optional)
Shake of Worcestershire Sauce
Pepper
Salt

1. Fry the butter in a small frying pan. Add the garlic and the tiger prawns and fry until the prawns go bright red.

2. Make the Thousand Island dressing by adding all of the ingredients into a bowl and mix well. Add the king prawns and mix further.

3. Get a large wine glass (suggested size seen below), and place 1 little gems worth of lettuce in each glass, add the prawn/thousand island mixture on top of that. Add a tsp of paprika on top of the mixture for each glass. On the side of the glass add the tiger prawns. Serve with brown bread and a side plate to put the discarded shells.



Tip
You will need a large wine glass so that you can get the food out. A wine glass which can hold half a bottle or more is ideal. And when you aren't serving prawn cocktail from them, they make great drinking companions.