RECIPE: Cape Malay-Style Prawn Curry Paired With Spier 21 Gables Chenin Blanc

 

My one friend, Zikhona, was complaining that there is not a wide selection of recipes on the blog.  Well, Zee, I got you, dear.  This seafood curry does the things and it’s easy as ABC.  What I particularly love about the dish is that as someone who likes to entertain guests, you can pour the guests some of the wine while waiting for the rice to finish cooking.

 

The great thing about a seafood curry is that it cooks in much less time than a meaty curry. This simple, fragrant prawn dish is slightly sweet and deliciously mild (add a dash of chilli powder if you like yours hotter). It also works very well with fresh black mussels or cubed firm white fish. Enjoy with a glass of Spier 21 Gables Chenin Blanc.

 

Cape Malay-Style Prawn Curry

(serves 4)

 

Ingredients:

 

30ml (2 Tbsp) vegetable oil

1 onion, chopped

3 cloves garlic, grated or finely chopped

1 knob fresh ginger, grated or finely chopped

15ml (1 Tbsp) roasted masala curry powder (or medium/mild curry powder)

5ml (1 tsp) ground cumin

5ml (1 tsp) ground turmeric

1 x 400ml can coconut milk

5ml (1 tsp) sugar

About 500g prawn tails, shelled and de-veined (see note below)

Salt and pepper to taste

Fresh coriander leaves to serve

Cooked basmati or jasmine rice to serve

 

Method:

 

  1. In a wide, deep pan or pot, add the oil and fry the onions until soft and lightly browned. Add the garlic and ginger and fry for 30 seconds, then add the masala, cumin and turmeric and stir for a minute until the bottom of the pan goes dry.
  2. Add the coconut milk, sugar and prawns, stir and bring to a simmer. Cover with a lid and simmer for 5 to 8 minutes until the prawns are just cooked.
  3. Remove from the heat, season generously with salt and pepper. Serve hot in bowls over rice, topped with fresh coriander.
  4. Serve with a glass of Spier 21 Gables Chenin Blanc.

Note: This recipe is made with trimmed, shelled prawn tails. Although these are easy to eat, whole prawns (de-veined, head on) will add even more flavour. If you don’t mind the shells or eating with your hands, choose them instead (about 1kg).

 

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comment ( 1 )

  • Zikhona

    You know what’s funny?

    I’ve been wanting a sea food curry recipe and I never know which one to choose that is actually nice on this internet space!!! Mina I trust you dishes cause I know how amazing and delicious they are so thank you, lady for hooking a girl up! i’ll definitely share this once i make it 😉

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