This quick Brazilian-style curry is one of Las Iguanas’ most popular dishes and represents the fusion of influences from Spain, Portugal and Africa on Latin American food. Leave the shells on the prawns for a deeper flavour or peel in advance if you don’t like eating with your fingers!
Feel free to add as much or as little of the hot sauce. This dish is great with some fresh boiled rice, fried sweet plantain or banana and fresh spring greens. If you wanted a vegetarian dish then substitute the prawns for your favourite vegetables (butternut squash works well).
Ingredients
1 tablespoon vegetable oil
1 x 10mm cube fresh peeled ginger
1 small onion, diced
2 cloves fresh garlic, crushed and finely chopped
1 yellow pepper cut into thick matchsticks
1 beef tomato finely diced
1 tin coconut milk
2 tablespoons palm oil, unrefined
25 grams roughly chopped fresh coriander
4 -5 drops hot chilli sauce (Tabasco)
1 teaspoon fish or vegetable stock powder
Salt to taste
10 – 12 king prawns
Why not try adding:
9 mussels in the shell (optional)
2 salmon fillets, cut into chunks (optional)
Method
If you are using king prawns with the shell on take a sharp serrated knife and cut through the back of the tail shell almost all the way through (as they cook they will open slightly and become easier to cook and peel).
Place the oil into a pan and gently fry the prawns on both sides for approx. two minutes each side then remove from the pan and set aside.
Add the onions, garlic, ginger and peppers and cook without colouring, with the lid on (add optional ingredients at this stage).
Stir in the fish or vegetable stock powder, tomatoes and coconut milk, bring to a simmer then add the drops of chilli sauce and stir for five minutes.
Add the palm oil, coriander and salt, cook for a further two minutes, taste and add more chilli sauce if needed before adding the prawns back to the sauce for a minute then serve on the hot rice with your choice of accompaniments
You could sprinkle with some toasted desiccated coconut and some chopped fresh coriander
Garnish with a sprig of watercress and a lemon wedge.
Recipe courtesy of www.iguanas.co.uk
