Prawn curry

Sherry Wine Recipe: Prawn Curry

Enjoy with Sandeman Sherry Fino Ingredients
  • 1 kg of prawns with shells
  • 2 onions, chopped to form a paste
  • Garlic, chopped (to taste)
  • 2 chili peppers
  • Strong curry powder (to taste)
  • Curry paste (to taste)
  • 2 bottles of coconut milk
  • Salt (to taste)
Preparation
  • Toss the prawns in hot olive oil with salt until they are pink. Reserve the liquid they lose. Shell the prawns and keep their heads.
  • Cut the eyes off the heads. Put the heads in a blender with the liquid from the saucepan and mash until you have a paste. Strain the paste through a sieve.
  • In a pot, simmer the onion and garlic in a little olive oil, over low heat. Add chili peppers, the paste from the heads, curry powder, curry paste and last, the coconut milk. Simmer for a little while over low heat and adjust seasonings. Lastly, add the shrimp but cook only a little so that they remain al dente and do not go mushy.
  • Serve with basmatic rice, mango chutney, grated coconut and pappadums.

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