A decadent and warming Cape Malay-style prawn curry recipe for winter, that the Spier Team recommends be paired with Spier 21 Gables Chenin Blanc. If you don’t want to use prawns in the curry then you can substitute firm, white-fleshed fish such as hake, or even fresh black mussels.
Cape Malay-style Prawn Curry
Ingredients: (serves 4)
30ml (2 tablespoons) vegetable oil
1 onion, chopped
3 cloves garlic, grated or finely chopped
1 knob fresh ginger, grated or finely chopped
15ml (1 tablespoon) roasted masala curry powder (or medium/mild curry powder)
5ml (1 teaspoon) ground cumin
5ml (1 teaspoon) ground turmeric
1 x 400ml can coconut milk
5ml (1 teaspoon) sugar
About 500g prawn tails, shelled and de-veined
Salt and pepper to taste
Fresh coriander leaves to serve
Cooked basmati or jasmine rice to serve
- In a wide, deep pan or pot, add the oil and fry the onions until soft and lightly browned. Add the garlic and ginger and fry for 30 seconds, then add the masala, cumin and turmeric and stir for a minute until the bottom of the pan goes dry.
- Add the coconut milk, sugar and prawns, stir and bring to a simmer. Cover with a lid and simmer for 5 to 8 minutes until the prawns are just cooked.
- Remove from the heat, season generously with salt and pepper. Serve hot in bowls over rice, topped with fresh coriander.
- Serve with a glass of Spier 21 Gables Chenin Blanc.