I seafood, I eat it – Howth and Prawn Curry (and how to caramelise onions in 5 minutes)

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If there’s one thing I love, its shellfish. I adore it, I adore it, I adore it. I could eat it for every meal.

When we were in Dublin, we took a day trip to the seaside village of Howth. My God it was beautiful – but even better was the seafood. I had oysters from the area, delicious marinated white anchovies, and fish and chips.


heavenly bliss

Can I get pregnant from this?  
 

Nothing you can get in Canberra (inland) compares with Howth – but this is my delish prawn curry. I created a base with roasted red peppers and carmelised red onions – so this is a very sweet and hot curry that can be ready in a half hour if you’re a speedy chopper. Its based on a curry recipe from the south of India, but is decidedly inauthentic and just my preference, rather than ‘true’ to the region. Still, definitely worth a go!

Prawn Curry:

Ingredients:
Canola Oil
2 small red onions / 1 large red onion, diced
1/4 tsp Bicarb
3 roasted red peppers, diced (from a jar/deli)
1-2 tbsp rogan josh curry paste
2 carrots diced
3 washed potatoes diced
2 Tomatoes diced
500g green prawns

Method:
Fry diced onion in oil on medium heat, in a large pot. To caramelise the onions quickly, add the bicarb when the onions have started to sweat. Cook for 1 minute, or until starting to break down and brown. Add in peppers and fry for a further 2 minutes. Add in rogan josh curry paste and stir until well mixed and fragrant. If there are any spices you particularly like – I add a sprinkle of garam masala, turmeric, and ground coriander/cumin – this is the time. Play with spice as your heart desires.

Next, add in the carrots, potatoes and then tomatoes,  stirring to coat after each addition. If adding in extra chilli (I make my own curry paste which is quite hot, but store-bought often needs some help) separate the veggies, add a little oil and fry in the middle. When everything has been added to the pot, add about a half a cup of just-boiled water, cover and steam the vegetables until softened. After about 5 minutes, everything should be soft, and the paste should have created a thick gravy to coat the veggies.

Finally, stir in the raw prawns and cover. Cook (lid on) until everything is ready – the prawns are opaque and pink, the potatoes are soft, and the carrots are ready to be eaten. Serve over rice (basmati), with natural yoghurt and coriander. I have been using herbs from my garden recently – so I made a yogurt sauce with lemon, yogurt, minced chilli, and a combination of parsley, chives, and mint. Delish!

Serves between 4-6. With love, from Charlotte x

 

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12 thoughts on “I seafood, I eat it – Howth and Prawn Curry (and how to caramelise onions in 5 minutes)

    Shanna Koenigsdorf Ward said:
    October 13, 2013 at 11:06 pm

    I LOVE IT! The story, the photos, the recipe. Thank you for sharing with us!

    hblionheart said:
    October 14, 2013 at 12:15 am

    Charlotte, I love love love your blog!!! Keen to partake in some Canberra eating/cooking adventures if you are up for it sometime! (Ps its Rohana from UMES :P)

      eating4241 responded:
      October 14, 2013 at 10:42 pm

      Oh wow! I would absolutely love that – I’ve been looking to collaborate on some cooking adventures! I’m flat-out this week, but please message me if you’re free sometime next week? x

    Laura said:
    October 14, 2013 at 1:52 am

    Looks great. Just wondering, because I’m weak with chili and its all I have in my fridge, could I use a Korma paste? Or would that throw the flavours out? I’d love to make it this week

      eating4241 responded:
      October 14, 2013 at 10:44 pm

      Hey beautiful Laura! I’m sure it would be delish, lemme know how it goes 🙂 I made a rogan josh paste though, its super tomatoe-ey and capsicum-ey, I’m sure you could do that and just not use the chilli? Its a good recipe, and I just whacked all the ingredients in the blender so it took me all of 5 minutes! Its here: http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes and it keeps forever in the fridge! Otherwise, please do let me know how korma goes – it might be better than the one I’ve got going 🙂 Its really great to hear from you, looking forward to November! xx

    Vindaloo n Vacations said:
    October 15, 2013 at 11:54 am

    Love seafood pics and recipe for prawn curry. Thanks for visiting my blog.

      eating4241 responded:
      October 15, 2013 at 10:43 pm

      Not a problem – love your recipes! Thanks for checking out my blog 🙂

    […] the dressing, take some yogurt, chilli, and lemon juice and mix together. (I put this dressing on curries too) Add in the fresh herbs, and you’re set. Drizzle on […]

    afracooking said:
    October 20, 2013 at 12:11 pm

    Fabulous recipe: quick, tasty and healthy!

      eating4241 responded:
      October 20, 2013 at 8:53 pm

      Thank you! I love prawns, and this curry was so easy and healthy. And used up some extra curry paste! Thanks for stopping by my blog 🙂 x

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