This is Goan-style prawn curry from India’s west coast, although at home I like to throw in some frozen vegetables and count that as one of my five-a-days. Feel free to omit. Once you have your ingredients ready it shouldn’t take you any longer than 20 minutes to prepare.
Ingredients
3-4 tsbp olive oil
4 shallots
1 tsp cayenne pepper
4 teaspoons red paprika
tsp ground black pepper
half tsp ground turmeric
2x 400ml tins of coconut milk
500-550g peeled, headless prawns
couple of handfuls of frozen veg
rind of 1 lemon
salt to taste
chopped coriander/parsley (optional)
Method
Fry the shallots over a medium heat until light brown. Stir in the turmeric, cayenne pepper, paprika and black pepper. Add the coconut milk and bring to a simmer before reducing the heat. Grate in the rind of one lemon and throw in the prawns and frozen veg. Cook through and season with salt to taste. Remove from the heat and serve while the veg still has some bite. Enjoy with rice.
The wine match
The coconut milk gives a silky, creamy texture, but although oaky, buttery Chardonnays usually work well with creamy dishes, there’s a little heat from the cayenne pepper here which would make me keen to avoid oak.
Something with a little more zing and zest, like our ever-popular Ned Sauvignon Blanc would work a treat. An even more interesting match would be a Bordeaux Semillon. Chateau Bauduc’s Les Trois Hectares Semillon is a seriously good wine, packed with citrus fruit that will tie in well with the fresh flavour from the lemon rind.
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