Dublin Bay Prawn Moilee

Tue, 29 September 2020

If you're looking to change up your midweek meal then today's chef has a delicious Indian prawn and coconut curry that will make it feel like the weekend has come early. Karan Mittal from Ananda restaurant in Dundrum joined us this morning.

Dublin Bay Prawn Moilee

SERVES: 4

INGREDIENTS:

DUBLIN BAY PRAWNS – 12 NOS.

REFINED OIL – 50ML

MUSTARD SEEDS – ½ TSP

CURRY LEAVES – FEW

GINGER, SLICED – 1’ PIECE

GREEN CHILLI, SLIT – 2 NOS.

ONION, SLICED – 2 MEDIUM

TURMERIC POWDER – ½ TSP

SALT – TO TASTE

BABY HEILRLOOM TOMATOES, HALVED – 100 GMS

COCONUT MILK – 500 ML

FRESH CORIANDER, CHOPPED – FEW LEAVES

 

METHOD:

1. CLEAN AND DEVEIN THE PRAWNS. RESERVE THE SHELLS AND MAKE A STOCK.
2. HEAT OIL IN A SAUCE PAN, AND ADD MUSTARD SEEDS.
3. ADD THE CURRY LEAVES, SLICED GINGER AND GREEN CHILLI. SAUTE.
4. ADD THE ONIONS AND SAUTE TILL SOFT.
5. ADD THE TOMATOES AND BLISTER THEM.
6. ADD THE TURMERIC POWDER AND ADD THE STOCK.
7. ALLOW TO REDUCE.
8. ADD THE COCONUT MILK AND ALLOW TO COME TO A BOIL.
9. SEASON WITH SALT AND SIMMER FOR 10 MINUTES.
10. ADD THE PRAWNS AND SIMMER TILL PRAWNS ARE COOKED.
11. FINISH WITH FRESH CORIANDER AND SERVE WITH LOVE (AND RICE!).

 

TADKA TENDERSTEM BROCCOLI

 

INGREDIENTS:

TENDERSTEM BROCCOLI, TRIMMED – 200 GMS

OIL – 1 TBSP

CUMIN SEEDS – ½ TSP

WHOLE DRIED RED CHILLI – 3 NOS.

CHOPPED GARLIC – 1 TSP

CHOPPED SHALLOT – 1 MEDIUM

BUTTER – 1 TBSP

SEA SALT – TO TASTE

FENNEL POWDER – PINCH

SPINACH LEAVES – FEW

LEMON JUICE – DASH

 

METHOD:

1. BLANCH THE TENDERSTEM BROCCOLI AND SHOCK IN ICE WATER. DRAIN.
2. HEAT OIL IN A PAN. ADD WHOLE RED CHILLI.
3. ADD CUMIN SEEDS AND ALLOW TO SPLUTTER.
4. ADD THE CHOPPED GARLIC AND SAUTE.
5. ADD THE CHOPPED SHALLOT AND SAUTE TILL SOFT.
6. ADD BUTTER AND COOK. ADD THE TENDER STEM BROCCOLI AND DASH OF WATER.
7. ADD SEA SALT AND FENNEL POWDER AND STIR FRY FOR FEW MINUTES.
8. ADD THE SPINACH LEAVES AND LEMON JUICE AND COOK TILL THEY ARE JUST WILTED.
9. SERVE IMMEDIATELY.