Prawns with Indian-Spiced Curry

& Chateau Ste. Michelle Riesling

Prawns with Indian-Spiced Curry

Prawns with Indian-Spiced Curry

Ingredients:

¼ cup vegetable oil
1 ¼ cup finely chopped yellow onion
2 Tbsp minced garlic
2 Tbsp grated fresh ginger
Spice mix, recipe follows
1 jalapeno pepper, finely chopped
½ cup Chateau Ste. Michelle Riesling
1 ½ cup canned whole tomatoes, chopped into small pieces
1 cup coconut milk
1 Tbsp tamarind concentrate
Kosher or sea salt to taste
Juice of 1 lime
1 bunch cilantro, chopped
2 green onions chopped
¼ cup chopped toasted cashews

Instructions:

Heat a large sauce pan over medium-high heat then add the vegetable oil and onions. Sauté for 2-3 minutes until the onions begin to brown; add the garlic, ginger, spice mixture, and jalapeno. Sauté for another minute and then add the Chateau Ste. Michelle Riesling. Simmer to reduce by half. Add the tomatoes, coconut milk and tamarind; simmer until slightly thickened.

Add the prawns to curry sauce; simmer until just cooked through, about 3-4 minutes. Season with salt and lime juice. Serve topped with chopped cilantro, green onions and cashews.

Spice Mix

Ingredients:

2 tsp coriander seeds
1 ½ tsp cumin seeds
½ cinnamon stick, broken into small pieces
8 whole cloves
seeds from 6 cardamom pods
1 1/2 tsp hot chili flakes
1 tsp tumeric
3 Tbs dried unsweetened coconut

Instructions:

Place the first five ingredients in a small sauté pan and cook over medium high heat until they are lightly toasted and fragrant. Then add the remaining ingredients and continue cooking until coconut is lightly toasted. Set aside to cool. Place all the ingredients in a grinder until finely ground.

Wine Pairings