Spot Prawns with Curry Cream Sauce

& Tropical Fruit Chutney

Spot Prawns with Curry Cream Sauce

Prawns & Curry Sauce

Ingredients:

2 Tbsp vegetable oil
1 medium onion, diced
1 red pepper, diced
½ fennel bulb, diced
4 Tbsp garlic, minced
2 Tbsp ginger, minced
2 Tbsp tomato paste
½ cup unsweetened coconut
½ cup toasted cashews, finely ground
1 cup shrimp stock
¼ cup white wine vinegar
1 Tbsp brown sugar
2 Tbsp curry powder
3 cup heavy cream
1 bay leaf
salt to taste
2 lb spot prawns

Instructions:

Sauté onions, fennel, and red pepper until onions are translucent. Add garlic, ginger, and tomato paste. Sauté for a minute or two. .Do not brown. Add curry powder, bay leaf, brown sugar. Stir and add vinegar. Reduce by half. Add stock, cashews, coconut and heavy cream. Reduce by half again or until you reach desired consistency. Strain and season to taste. Sauté prawns and toss with cream sauce. Serve over Jasmine rice and top with tropical fruit chutney.

Tropical Fruit Chutney

Ingredients:

1/2 red onion, finely diced
2 mangoes or papayas, medium diced
1 Tbsp red chili paste
1/3 cup chopped cilantro
2 Tbsp tamarind paste
salt to taste

Instructions:

Combine all ingredients for chutney

Wine Pairings