King Prawn Curry with Spanish Persimon® Kachumber

Enjoy this warming, aromatic prawn curry with a chopped Indian salad”

  

Ingredients

30g butter

1 large onion, chopped

1tsp chopped fresh green chilli

2 garlic cloves, crushed

1tsp ground cumin

2tsp ground coriander

1tsp ground turmeric

1tsp black mustard seeds

400ml reduced fat coconut milk

300g cooked, peeled king prawns, thawed if frozen

1tbsp chopped fresh coriander, plus sprigs to garnish

Basmati rice, to serve

 

Persimon Kachumber

1 Spanish Persimon®, finely chopped

¼ cucumber, finely chopped

1 small ripe avocado, halved, peeled, pitted and chopped

1 green chilli, deseeded and finely chopped

2tbsp chopped fresh coriander

1tbsp lime juice

Salt and freshly ground black pepper

 

Method

First, make the Persimon® kachumber by mixing all the ingredients together. Cover and set aside for the flavours to mingle.

 

Heat the butter in a large frying pan or wok. Add the onion, chilli and garlic and cook gently for 3-4 minutes until soft and golden. Stir in the ground cumin, coriander, turmeric and mustard seeds and cook for a few seconds, then add the coconut milk and 3tbsp water. Heat until simmering, then cook over a gentle heat for 10 minutes.

 

Tip in the prawns and cook for 2-3 more minutes. Season and serve with basmati rice, garnished with coriander sprigs, with the kachumber on the side.

 

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