Ask yourself this question: How do you like your Prawn Curry? Majority of the times, answer will be, “as hot as possible’! Hmm. I question that. Prawns are such delicate of meats, that personally, heavy hot spice will only mask the delicate flavour of Prawns. May I suggest a little toned down version; my version, both the delicate prawns will be lightly marinated and the sauce itself full of flavour, and no one will be non the wiser, there is a whole load of Chard and Greens gone into the Curry.
Its April and my overwinter Chard has kicked into new growth. These are such welcome Greens during this hunger gap (a gap between last of the winter crops and before the spring sown crop is harvested).
My 2 sowings of these Swiss Chard varieties is always at end of May and Mid August, every year. Starting them too soon in March will only result in plants going to seed early, therefore starting the seeds just as the heat is picking up and again another sowing in August will ensure you have harvest right from Summer through to following Spring. The August seedlings are potted on and left in the cold Greenhouse away from the harshest of Winter weather. They will stay a certain size throughout Winter and only kick start the growth as soon the Spring temperature shows even a slight in change temperature.
Although Chard tastes great, lightly cooked in Butter with a grating of nutmeg, why not dice and add to Pasta Sauce, Curries and Stir Fries too. A great way to ‘hide’ Greens from fussy diners, be it Children or Adults!
This Curry Sauce sees a lot of Greens added to it, so once it has bubbled away for half an hour, take a hand held blender and blitz the sauce, (be careful, you will be working with hot liquid).
Toss the marinated in a little Sunflower Oil for 10 minutes and pour on the sauce. allow to simmer for a further 10minutes and take of heat. Allow to rest for 10 minutes and garnish with coriander serve immediately with plain Basmati Rice and Mint coated Cucumber.
Prawn Curry in Chard and Herb Sauce
A Prawn Curry with a difference: it has hidden Greens.
- Prawn Marinate
- 400g Fresh shelled and deveined King Prawns
- 2tsp Kashmiri Chilli
- 1/2tsp Cayenne Pepper
- 1/2 tsp Tumeric
- 1tsp Fine Sea Salt
- 1tsp Coriander Powder
- 1tsp Cumin Powder
- 1/2tsp Dried Coriander Chard and Herb Sauce
- 1 Shallot finely diced
- 400g of Chard shredded and stalked diced
- Handful of Wild Garlic
- Fresh Herbs: Fennel tops, chives and fresh thyme
- 200ml Passata
- 1tsp Tomato Puree
- 1tsp Grated Ginger
- 2tsp Crushed Garlic
- 1tsp finely diced Green chillies
- 1tsp Cayenne Powder (add more if you really like it hot)
- 1/2tsp Turmeric Powder
- 1tsp Coriander and Cumin Powder
- 1/2tsp Fine Sea Salt
- Warm water as needed
- Optional: Coriander to Garnish
- Prawn marinade: in a bowl mix all the dry ingredients and coat the prawns. Leave to marinate at least an hour. Longer the better.
- Make the Sauce by sauting the diced shallots in a little Sunflower oil, after 5 minutes add all the wet and dry spices and a little water. Stir, allow to cook for 2 minutes.
- Add Passata and puree, allow to cook for a further 3 minutes at a medium heat. Do not let it catch to the bottom of the pan, add a little water if necessary.
- Add all the Chard, stalks, chopped herbs and 100ml of water. Stir and allow to cook over a gentle heat for half an hour. Do not let sauce dry out, add water as necessary.
- Blend the hot contents either in a liquidiser or with a hand held blender, add back to the pan, with a little water if too thick, but do not make it watery. Keep warm.
- In a pan heat a little Oil and fry and Prawns, tossing every now and again for 10 minutes. Add the Chard sauce (be careful contents will bubble). Cover with lid and simmer for 5 minutes.
- Turn heat off and allow to rest for 5 minutes before garnishing with coriander and serving with Basmati Rice and minted Cucumber.