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.
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!
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
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