Prawn and potato curry

Prawn and potato curry

By
From
East
Serves
4
Photographer
Leanne Kitchen

For this Malaysian dish, any type of waxy potato works well. We’ve gone for kipfler (fingerling) potatoes, as they hold their shape perfectly. We’ve chosen good-sized tiger or king prawns as there’s a bit of cooking going on here – if the prawns you choose are too small, they will overcook. The spices and curry leaves are a nod to Malaysia’s Indian influence; the addition of tamarind and coconut gives an extra and exotic edge. This curry is simple and delicious.

Ingredients

Quantity Ingredient
300g kipfler or other small waxy potatoes, scrubbed
1 tablespoon tamarind pulp
80ml water, boiling
6 red asian shallots, finely chopped
1 cinnamon stick, broken
handful curry leaves
60ml vegetable oil
80ml coconut milk
1kg large raw tiger or king prawns, shelled and deveined, tails intact
1 teaspoon fennel seeds
lime halves, to serve

Spice paste

Quantity Ingredient
6 garlic cloves, chopped
3 cm piece fresh ginger, finely chopped
3 medium red chillies, chopped
1 teaspoon ground turmeric

Method

  1. For the spice paste, combine all the ingredients in a food processor and process until a smooth paste forms, adding a little water if necessary. Alternatively, use a mortar and pestle. Set aside.
  2. Cook the potatoes in boiling salted water for 15 minutes or until nearly tender then drain well. Cool slightly then cut into 1.5 cm pieces.
  3. Meanwhile, combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids.
  4. In a wok over medium–high heat, cook the shallots, cinnamon stick and curry leaves in the oil, stirring, for 3–4 minutes or until the shallots have softened and are light golden. Add the spice paste and cook for another 2 minutes or until fragrant. Add the potatoes and cook, stirring, for 2–3 minutes or until almost cooked through. Add the coconut milk, tamarind liquid and salt and freshly ground black pepper to taste. Bring to a simmer and cook for 8 minutes or until the liquid is very reduced and the oil has separated. Add the prawns and fennel seeds and continue cooking, stirring often, for about 8 minutes or until the prawns are cooked, the potatoes are crisp and golden and the curry is very aromatic.
  5. Turn out onto a platter or into individual bowls and serve with the lime cheeks.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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