In this video I demonstrate how to cook my king prawn curry with petits pois. The sweetness of the king prawns is enhanced by the yielding sweetness of the petits pois to build a real taste sensation in this delicious jumbo shrimp curry with peas. Ingredients: 360g fresh or defrosted frozen king prawns/jumbo shrimp butterfly-cut. For the curry paste: 8 cloves of garlic, peeled. A thumb-sized piece of fresh ginger, chopped. 3-5 red bird-eye chilli peppers. 2 tablespoons of vegetable oil. 2 tablespoons of curry powder. 3 tablespoons of vegetable oil for frying. A scant teaspoon of panch poran. A pinch of curry leaves. 100ml water. 2 heaped teaspoons of creme fraiche or sour cream. 500ml tomato passata. 300g petits pois or garden peas. 1 teaspoon of sugar. Half a teaspoon of garam masala. A slack handful of freash coriander/cilantro as garnish. Serve with saffron rice: https://youtu.be/g6gOps30_9E Method: See the video! Enjoy! Time Stamps: 00:00 Start 00:28 Ingredients 03:41 Butterfly the prawns 05:49 Making the curry paste 08:47 Cooking the curry 18:26 Adding the prawns 19:37 The final flourish 20:39 Serving up 21:26 Summary slideshow 22:45 End credits and links Thanks for watching!
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