|We picked up some fresh prawns from INA market and for some reason, I wanted to cook them in a coconut gravy – so much that I could actually taste and smell them the way I wanted it.We usually pick up fresh, unpeeled prawns from the market, then Cherie and I sit down to the (gruesome for many) task of peeling and deveining them. Have you tried peeling prawns?|
|It isn’t as unpleasant as one might imagine.Grab the body in one hand and the head in the other. Gently pull on the head and before you know it, it’s detached. Discard or reserve for stock. Then peel off the legs and the scales on the body and if you like, leave the tail attached. It becomes a lovely orange color on cooking and looks really nice. Though its called ‘deveining’ what we’re actually after is the intestine, which probably contains all kinds of nasty stuff. Take a sharp knife and cut about a line about half a centimetre deep on the top side of the prawn, from the tail towards the end. You’ll see a dark (black, light brown or dark brown usually), thin tube kind of thing, extending all the length of the prawn. Fish this out and discard. Your prawn is now ready to eat.
Citrus juices work very well on seafood. They actually start a ‘cooking’ action on the flesh, without the application of any heat. Juices such as lemon juice actually tenderise the flesh quite well. I was working with a kilo of prawns and used the juice of one lemon and let the prawns marinate for about 20 minutes.
While thats happening, finely slice one onion and saute in hot oil till transluscent/pink. Add some ginger-garlic paste, chilli powder, turmeric and salt (sea salt if you have it). Saute some more. Add a tablespoon or two of curry powder (I use Bolst) and saute a little more. Add a splash of fish sauce if you like. Then add coconut milk – it should be medium thickness – and bring to the boil. When it boils, simmer for 2 – 3 minutes, then add the prawns. Turn on high heat for one minute then take off the heat and let the prawns cook in the hot gravy for a few minutes.
Serve with boiled white rice. You’ll find the curry is wonderfully spicy with a beautiful creamy texture. The prawns will be juicy, tender and an absolute delight to eat.