Date night inspired attempt at a North Indian Prawn Curry…

Indian Prawn curry

Recently had a very inspired date night: Indian cooking class.
I’ve never done a cooking class before, we both love Indian food, my husband has been getting excited in the kitchen of recent. So I thought why not a cooking class for date night. It should be fun and something different.
Plus I can never get that authentic Indian curry smell.

The date turned out well. Class was taught by an Indian lady from Mumbai. Learnt about different regions of India and subtle differences in foods coming from the different parts. We learnt the basics of Indian cooking, spice combinations, techniques, etc.
And that there’s no such thing as a curry in Indian cuisine, there’s gravy dishes and non- gravy dishes.

We did a 3 course meal. Learnt how to make 3 different breads (deep fried, spicy, and a healthier bread). We made a beautiful and delicious cucumber and coconut salad.
Mains: chicken gravy dish, potato stuffed capsicums
Dessert: rich carrot dessert.

 

 

Dinner tonight is inspired by our date night experience. I’m confident I’ll finally get that authentic smell…

North Indian inspired Prawn curry. The exclusion of coconut oil, milk, flakes and the use of Garam masala makes it more Northern than Southern. Obviously the ‘mypreciouskitchen’ with polenta instead of rice or bread, an addition of red wine and bacon because bacon makes the world go round!

What do you need?

Spices- bay leaves, curry leaves, chili flakes, cumin seeds, turmeric powder, coriander powder, Garam masala, mother-in-law spice, salt & pepper
Red wine
Stock cubes
Onion
Garlic
Prawns
Bacon streaks
Can of Diced Italian tomatoes
Polenta powder
Blue cheese

What to do?
Start by doing your Indian spice paste (makes enough for a few curry dishes- keep in fridge for about 2-3 weeks). I’m making my paste low heat, I can always add heat to my curries, but after I take out my son’s portion.
In a pan/pot throw in 1 tbs of cumin seeds, 5 bay leaves, 1 tbs of curry leaves, Β 1tbs of coriander powder, 1 tbs of Garam masala, 1 tsp of hot mother-in-law spice, 1 chopped onion, 4 diced cloves of garlic. Let this roast on high heat. Gently mix the ingredients from time to time to aid release of extra oils. (Our teacher did it with her Β fingers, but I wouldn’t recommend this without experience. 😁) Β When the cumin seeds are starting to turn brown, take off the stove into a food processor or blender. Add 30ml of olive oil and blend. Our paste is all done!

In the same pot you toasted your spices, add diced bacon and let this brown. When about to brown add half a finely chopped onion.
When onions have softened, add the prawns and the Indian spice paste.
Before onions are burnt, add in the can of diced tomatoes, stock cube and 60ml of red wine. Let this simmer at medium heat.

And smell the delicious Indian spices, mmmmmhhhhh!

10 minutes in, add chopped fresh coriander, season to taste. At this point I dish out a serving for my son.

20160725_192530Then I heat up the curry for the grown ups… By adding 1tsp of mother-in-law masala, 1 tsp of chili flakes and 1 tsp of Garam masala.

Continue simmering our curry for another 3-5 minutes

Now our curry is all done! So excited!

But before the 10 min are done, start cooking the polenta. This is quick and easy.
In a pot, add 3 cups of boiling water and a pinch of salt. When it starts boiling in the pot, add 2 cups of polenta powder. Keep stirring till it thickens. You can add more polenta for thicker consistency or more water for thinner. We are looking for a thick consistency here.
When cooked through, in about 5-7minutes, add a knob of blue cheese and mix it in. Let this melt, season to taste with salt and pepper. And it’s done.

20160725_193451Prawn curry cooked, polenta done: dinner is ready to serve. Serve the curry on a bed of polenta with sprinkles of fresh chopped coriander.

My son’s serving without the heat but with his favourite steamed cauliflower( favourite because he still believes me when I tell him it’ll help him run faster like a motorbike and give him strong muscles). πŸ™ŠπŸ’ͺ🏾

Fragrant, spicy, hearty and perfect for a cold winter’s night. My curry skills definitely revolutionarized πŸ‘πŸΎπŸ‘πŸ†

We are digging in with our hands, makes it even more tastier..!

Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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