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Monday, 23 October 2017

King Prawn Curry With Spanish Persimon Kachumber...


Fancy trying out this King Prawn Curry With Spanish Persimon Kachumber recipe?

Enjoy this warming, aromatic prawn curry with a chopped Indian salad of persimon, cucumber, avocado, chopped coriander and green chilli.


How To Make King Prawn Curry With Spanish Persimon® Kachumber:

Preparation time: 20 minutes
Cooking time: 20 minutes

Serves 2

You will need:
  • 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

How To Make:

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

2 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.

3 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.

4 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.


Cook’s tip: For a quick chicken curry, use 300g cooked chicken chunks instead of the prawns.

Recipe c/o Spanish Persimon.


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4 comments

  1. Hi Claire, I had no idea that persimmon were so versatile! I don't particularly like it as a fruit, but I may have to rethink about using it in cooking. The chap opposite has a tree full of them, probably not Spanish though! I do fancy this recipe.

    xx

    ReplyDelete
    Replies
    1. Thanks for the comment Debbie, whoo let me know if you get to try this :)

      Delete
  2. I love anything with prawns in. Yum.

    ReplyDelete
  3. What a great combination with the Persimon. My Grandmother used a lot of Persimon as they grew them on the farm. I pinned this recipe so I can be sure and try it! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
    Miz Helen

    ReplyDelete

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