Asian food suits us down to the ground. Flavoursome, not much gluten and plenty of vegetarian and fish options. So somewhat out of necessity I’m getting better at making food from Asia.
It’s one of those things were you think “actually it’s not that bad being in my situation – my horizons have for certain broadened a lot more than I’m they otherwise would have”.
- 400g of shelled prawns
- 500g tomatoes
- 4 red chillies
- 2 large onions
- 5 garlic cloves
- 2T cumin seeds
- 3T of coriander seeds
- ¼C minced fresh ginger
- 4T sunflower oil
- 1t curry powder
- 2t tumeric powder
- 2T tomato puree
- salt to taste – about 1-1½t
- 2t sugar
- 1 can of coconut milk
- 1 handful of coriander leaves
- 1 lemon
- 1 can of sliced mangoes
- 2 cans worth of unsweetened, unflavoured natural yoghurt
and rice to serve.
- Tip the oil into a large pot.
- Dice the onion and add it to the pot.
- Mince the garlic, ginger and chillies and add them to the pot.
- Add all the spices (seeds and powders) to a mortar and pestle and grind to a rough powder.
- Wash, halve and deseed the tomatoes – by just squashing them in your hand over the sink – and dice them.
- Turn the pot on to a medium high heat.
- Sweat the onions, ginger, chillies and garlic off until the onion has softened but not taken any colour.
- Add the tomato puree and ground spice mix and cook until fragrant – a couple of minutes.
- Add the tomatoes and cook for 5 or ten minutes until they have broken down.
- Add the salt and pepper, stir and then add the coconut milk.
- Stir to mix and then simmer for about 30 or 45 minutes or until the sauce has reduced almost to the point of splitting.
- Turn the heat off but leave the pot on the still warm element and add the prawns – there should be enough heat in the sauce and element to just cook the prawns through. This takes only about 5 minutes.
- When the prawns are ready, stir in the juice from the lemon and the chopped coriander.
- To make the lassi: tip the can of mango slices and the juice into a blender with twice that volume of yoghurt and blend. Couldn’t be easier or more tasty.