Savoury,  Spicy

Prawn curry and inanimate neighbours

Things aren’t looking good: I had a conversation with a plastic bag this afternoon. Obviously not a conversation in the strictest sense of the word —  more of a mad monologue if precision is called for. My neighbour covers her scarecrow with a plastic bag to protect it from the rain. Which, come to think about it, is pretty random;  If her aim is to hoodwink the birds, then why not a raincoat? Birds may be somewhat mentally-challenged, but I’m sure they know that people tend to wear raincoats and not plastic bags in the rain. Anyway, rushing along the track, blinded by the sun, I thought the plastic bag was my neighbour, which probably isn’t very flattering. But then again, who cares what somebody who shoots the breeze with a plastic bag thinks?
The spices in curry are packed full of antioxidants, which are, amongst other things, very effective at helping the brain to function properly 🙂
Ingredients (serves 4)
500g raw prawns, peeled and rinsed
Juice of half a lemon
3 tablespoons of coconut oil
1 teaspoon cumin seeds
2 onions, chopped and sliced
3 cloves of garlic, crushed
150g tomato purée
1 tin of sliced mango
250ml fish or chicken stock
1 teaspoon of freshly grated ginger
3 lime kaffir leaves
1 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon chilli powder (or a fresh chilli, finely chopped)
Sea salt and freshly ground black pepper
1 cup of frozen peas
Squeeze the lemon juice onto the prawns and set aside. Melt the coconut oil in a deep frying pan or casserole and gently brown the onions, garlic and cumin seeds. Once the onions are translucent, add the mangos, tomato purée, stock and spices and bring to a gentle boil to reduce the liquid. Add the peas and cook for about 15 minutes. Add the prawns and cook for a further ten minutes. Serve immediately with basmati rice.


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