Even though this blog is mainly about my love of all things
cakey, occasionally it’s nice to throw in the odd savoury recipe too.
Himself is a lover of curry and all things spicy and would
you believe I had never tasted a proper curry until I came to England for uni.
We Irish are just a wee bit more plain in our eating habits and with a very
small Asian population it’s pretty hard to come by a good curry.
So anyway…. When the lovely people at Ozeri asked me to
review one of their kitchen items I opted to choose their wok. I was intrigued
by it and also hoped we would have better luck with it than previous woks that
so far never seem to last us more than 6 months. I know woks are usually
associated with Chinese food but we find them pretty good for cooking curry in
too. Nothing sticks (maybe it’s because of the ceramic coating) compared to
previous experiences where something always sticks to the bottom and so far it
wipes clean like a dream and I’ve lost count how many times we have used it in
the last month.
We have always loved Rick Stein’s recipes and have been
making his Lamb and Spinach Karahi for years. We adapted this recipe to be more
suitable for prawns and removed the spinach. Now I’m not sure if how we have
adapted it means it is still a karahi but that’s what we call it in our house
so apologies to anyone if we have got the name wrong. It was so quick and easy
and honestly using that wok was fab.
Prawn Karahi – serves 4
2 tbsp ghee
3 onions
diced (red or white is fine)
1 x 400g can
chopped tomatoes
50g fresh ginger,
peeled and chopped
65g (2
1/2oz) garlic – yes a lot of garlic but trust me it doesn’t overwhelm the dish
1 tsp salt
1 tbsp ground
turmeric
1 tbsp
chilli powder
1 tbsp
ground cumin
1 tbsp paprika
1 tbsp ground
coriander
4 bird eye green
chillies finely chopped
½ tbsp garam
masala
A small
bunch of fresh coriander (chopped)
500g large
king prawns
- Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then until they are soft and a light brown.
- Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.
- Add the prawns and the puree to the ghee left in the pan and add the salt. Simmer for 10 minutes or until the prawns are cooked and the sauce is hot.
- Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 5 minutes. Add chillies and once cooked stir in the fresh coriander and garam masala.
- Serve with rice, naan bread or whatever takes your fancy.
Disclaimer: I was sent this wok to review. All comments and opinions are my own.
0 comments