|Straying a bit and making considerably less sauce from the Madhur Jeffrey’s prawn recipe, I decided to grill the prawns and brush them with the original sauce rather than cook the prawns stove top in the sauce. The sauce has a pleasant sweet tart taste and while I couldn’t add hot peppers i tossed in a little diced peppadew and a little bit of diced hatch green chile, I reserved some of the sauce seasoned it with a little Sriracha sauce for a little more heat for myself. I made the sauce a day ahead of time and I do believe that it benefitted from the overnight rest. I did added a bit of lime and lemon zest and fresh cilantro to freshen it up a bit. Delicious and I will make the whole recipe one night for a company dinner keeping in mind the little changes that I made.
Served with quinoa couscous salad with almonds, raisins, saffron and onions or rice pilaf.
Below is the original prawn recipe which I adapted for a smaller amount and I made 1/2 half of the recipe. Heat a grill or grill pan on high (I used the grill/griddle pan to sear the shrimp brushing a little sauce over and served the rest of the sauce on the side.
Madhur Jaffrey adapted King Prawn Recipe
* 2 tbsp olive or sunflower oil
* 1 medium onion, finely chopped
* 1 tsp finely chopped garlic
* 1 tbsp ground cumin
* 2 tbsp chilli powder
* 1½ tbsp ground coriander
* ½ tsp salt
* 2-400 ml cans coconut milk, well shaken
* 2 tsp tamarind concentrate or find a suitable substitute online as there are several substitute suggestions
* 3 small stock cubes or 1/2 concentrated stock pod
* 4 tsp sugar, or to taste
* 1 lb. 10 oz) raw king prawns, peeled and deveined
* 2 hot green chilies, sliced lengthways or your choice of milder chilies
Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for 1 minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.
Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve.