JOHAN’S PRAWN CURRY

JOHAN’S PRAWN CURRY
How awesome is it to return from an extended business trip abroad and returning to my own kitchen. Unfortunately the weather is so cold which was surprising to me for October 2017 and therefor Prawn curry on the menu seems to be the answer with a great DVD movie and just chill with a glass of wine and appreciate what we have and see it all as a blessing. Blessings comes in the form of a stove, shopping centre with goods you understand and the thought that you arrived HOME and HOME IS WHERE THE HEART IS. This is an expensive dish but worth every penny in South Africa after paying Euro 3 euro for an onion then this is a breeze. Lets get cooking.
La Maison de Ville Guest House guests love this prawns curry .

First of all pour yourself a glass of wine. Cooking is an emotional
Experience 😳🍷😊

625 g prawns ( big SPAR sells deveined )  Take the skin off
1 ½ cups peas ( I use frozen )
1 x 400 ml can coconut milk
½ tin coconut cream ( shake well before you use it)
3 tablespoons oil ( I use Coconut oil)
3 onions finely chopped
6 garlic cloves, finely chopped
4 teaspoons paprika
3 teaspoons cayenne Pepper or more
3 teaspoons turmeric
3 teaspoons Mild Curry powder (I use chicken Masala powder)
3 teaspoons coriander
4 teaspoons mustard or musterd seeds
2 teaspoons chilli seeds (optional)
3 lemons juiced
salt and pepper to taste
Parsley finely chopped
Fry the onions until transparent.
Add all the spices and garlic and cook for about 5 minutes.
There are two.
Ways of doing this. The one is to add the prawns and lemon juice , cover and let is stand until your guests arrive . Lets call it marinating the prawns. When guests arrive add the peas and the cocnut milk and cream and let it simmer for 10 min. Serve with rice.
Or
Stir to coat the prawns spices, and onion mix. When your guests arrive and you are about to serve dinner then add the peas and add the coconut milk and cream, season with salt and pepper to taste.
Cover and leave to simmer for 5-10 minutes.
Add the parsley finely chopped just before serving . Do not cook the parsley with the dish . Serve with rice, or couscous.
Your feedback will be appreciated.
Photo and recipe:  Johan de Villiers Swanepoel.