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Spicymonkey recipes

Welcome to Spicymonkey recipes

 

Here we will show what you can do with our curry sauces.

 

Obviously our sauces are super easy to use so really the recipes will all be very simple.

 

 

Keralan king prawn curry & saffron rice

By Ian Nixon, Jun 12 2018 04:33PM

Ahhhh, the Keralan curry. It's now in it's 6th year as our best selling curry. Just for a change though, we've added some coconut milk to this recipe for extra richness and a bit more authenticity.

The Keralan curry is excellent with fish or any kind of seafood. We just got a bag of king prawns from our local fishmonger and they gave us that delicious pop in the mouth that you just don't get from those tiddly little things.


The saffron rice works really well with this curry and we love the distinctive aroma and flavour of the delicate spice. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!


What you need


1 pouch Spicymonkey Keralan curry

1 tbsp vegetable oil (or a few squirts of spray oil)

500g king prawns

1 large red peper - diced

1 tin coconut milk (only use the thick milk part - not the water)

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Fry the diced pepper for a couple of minutes.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes until the sauce has thickened as much as you'd like. Add the king prawns and stir through for just a couple of minutes, until they begin to turn pink.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.




Saffron rice - what you need


2 cups of basmati rice (350-400g)

2 tbsp vegetable oil

1 tsp brown mustard seeds

5-10 cardamom pods

good pinch of saffron (about 50 strands)

1/2 tsp ground turmeric

650ml hot water



What to do


Soak the saffron strands in the hot water and set aside.

In a large pan heat the oil and add the mustard seeds. Once they begin to splutter and pop add the rice, cardamom, turmeric and salt. Fry these for a couple of minutes. Turn the heat as low as possible and carefully add the saffron and water (it will spit and bubble - go careful). Cover the pan with a lid and leave on a low heat for approximately 7-8 minutes or until the water has all soaked up. Take off the heat and leave covered for a few more minutes.

Garnish with crispy fried onions.


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