2017 may have been off to an uncomfortable start, but there’s nothing a soulful bowlful of curry won’t fix. There’s still ample time to stay true to your resolutions and reform your diet over the course of the year, one meal at a time. Over at Epicurious, #cook90 is a challenge that does just that. By challenging home cooks around the world to cook three meals a day everyday for the entire month, they help us set goals, stock up on basics, use up leftovers and basically brush up on our rusty cooking skills, shaping us into better cooks for tomorrow.
It’s only been a week, but I’m down with the challenge and several recipes in already. Only the best ones go up on the blog, obviously, and this prawn curry is so satisfying, it deserves a spot. Go pick up spring onion flowers from the market to make this recipe because they’ll make all the difference. Strikingly beautiful with the tiny white blooms, these green stalks are a rare sighting, but when in season, it lends a gentle sweet onion flavour to whatever you add them to. If you can’t find them, regular spring onions will work too in this curry.
These especially toothsome prawns came frozen from Big Sam’s. It’s always great to have packets of prawns and fish stashed in the freezer for when I’m short on time. With Big Sam’s, the minimum water content in each packet delivers a definite bang for your buck. These come deveined and I used medium-sized prawns for this recipe. The contents of the packet feeds two as a main or four as a side dish, which comes out cheap at INR 270 a pack. The sweet flesh of the prawns add another layer of flavour to the curry powder and coconut-milk base. The final tempering is a simple one of mustard seeds, chilli, cumin seeds and curry leaves.
Spring onion flowers 2 bunches, that’s about six stalks a pile
Mustard oil 2 tbsp
Garlic cloves 5, minced
Shredded cabbage 150g
Madras curry powder 2-3 tsp
Coconut milk 200ml
For The Tempering
Green chilli 1, finely chopped
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves 5-6
Mustard oil 1 tbsp
Chopped coriander 1 tbsp
Trim the ends of the spring onions and cut into 1/2 index finger sized pieces, approximately 5-cm.
Thaw the packet of Big Sam’s prawns, wash them under running water and keep ready.
Heat the 2 tbsp mustard oil in a large kadai or wok and add to this the garlic and fry for a minute before adding the prawns. Season the prawns and cook over gentle heat till the prawns have all curled, about 4-5 minutes. Fish out the prawns and set aside.
In the reserved liquid, add the chopped spring onion flowers and the cabbage and set the mixture aside to simmer away covered for 5 minutes.
Uncover and add the curry powder to the greens and toss them around to cover the greens evenly. Add in the coconut milk and simmer for another 10 minutes. Add the prawns and cook for a minute more.
To finish, make the tempering in a small pan. Heat the mustard oil till smoking and quickly add in the chopped green chilli, mustard seeds, curry leaves and cumin seeds. Let it sizzle for a few seconds, being careful not to burn it. Transfer this tempering into the kadai with the curry and cover immediately to trap all the flavours inside. Season to taste. Serve garnished with chopped coriander and chilli powder. Serve with steamed rice.