King Prawns in Spicy Red Pepper Sauce

Whenever I produce a prawn dish like this I always cook the prawns separately and then add them at the end of the process.

Prawns should be cooked on a medium to high heat for just a few minutes so that they remain succulent, if you put them in a curry at the beginning they will just become tough.

The sauce for this dish is made from roasted red peppers, tomatoes, garlic and chillies and I have used my own Garum Masala with full instructions on how to produce it.

Enjoy

King Prawns in Spicy Red Pepper Sauce

You will need

 

240 Gm - Raw King Prawns (peeled and de veined)

30 Gm - Butter

2 - Red Chillies (de seeded and finely chopped)

1 - Onion (finely chopped)

100 Ml – Double Cream

2 - Red Peppers (de seeded and quartered)

2 - Fresh Tomatoes (halved)

5 – Cloves Garlic (peeled and left whole)

150 Ml – Chicken Stock (to make your own click here)

For the Garum Masala

1 teaspoon - Turmeric

1 teaspoon - Black Peppercorns

½ teaspoon - Cloves

1 – Cinnamon Stick

½ teaspoon - Cumin Seeds

½ teaspoon - Cardamom Pods

2 teaspoons - Coriander Seeds

For the garum masala place everything except the turmeric in a dry pan and toast slowly on a medium heat for about 5 minutes or until you can smell the wonderful aroma.

Separate the cardamom pods, split them and discard the outer green pod keeping the black seeds now put everything out of the pan into a clean coffee grinder or pestle and mortar and grind to a powder then add the turmeric and mix well.

Place the peppers, tomatoes and garlic on a baking tray and roast in the oven at 180°c for 20 minutes.

Take them out of the oven and place in a liquidiser, blend until smooth.

In a wok or pan heat a little olive oil and cook the onion and chillies until soft then add the blended peppers and the garum masala and mix well and bring to the boil then simmer on a low heat for 30 minutes, taste and add salt about half way.

Heat the butter in a pan and cook the prawns on a medium to high heat turning all the time until they turn pink then add them as well as the cream to the sauce just before the end.

Serve with a rice of your choice.