Micro Coriander Prawn Curry
Our Micro Coriander King Prawn curry is spicy, full of flavour and suitable for a wheat free/ gluten free/ paleo/ pescetarian diet 🙂
Compared to regular coriander, micro coriander packs a much stronger flavour… …This makes it perfect for curries and flavouring food as well as in salads due to its delicate form. We used our micro coriander pesto for this recipe.
*You can of course use regular coriander, as our micro coriander is not yet available to the public.
Micro Coriander King Prawn Curry
Thumb size ginger
3 cloves garlic
2 teaspoons micro coriander pesto
1/2 tsp turmeric
1 tsp garam masala
2 tsp mild curry powder
2 tsp Sri Lankan curry powder
1 or 2 birds eye/ finger chillies
Raw king prawns
1/2 tin plum tomatoes
Fresh micro coriander for garnish
Olive oil for cooking
Here we dropped our micro coriander pesto into some hot oil to form a base of our king prawn curry along with chopped garlic, ginger and birds eye chillies and let them sizzle. (You may see a map of the world at this stage or what very much looks like a dancing sea horse to the right, but don’t worry this is perfectly normal! 😉 )
Sizzle the spices for a few minutes to release their fragrant flavours into each other. When slightly browned, add the king prawns and coat with the spices for a few minutes until the prawns have just turned pink. The mixture should be quite dry still at this stage. This is the important stage where the prawns absorb the flavours of the spices
Next add half a tin of plum tomatoes and stir. Gently simmer for 5-10 minutes adding more salt/ chillies etc if needed. We added an extra chilli at this stage which turned out to be a rogue hot killer chilli but it’s all good, it just made it even more tasty!
We served with a sprinkling of fresh micro coriander and a side of homemade saag aloo made with eddoes instead of potatoes (recipe: http://growing-underground.com/saag-aloo-with-eddoes/ )
But of course you can have rice or naan bread too. Enjoy! 🙂