Brussel Sprouts + Prawns Coconut Curry

Curry is an international chart topper in the category of comfort food. That is truly something, and there are days when only a hot and spicy curry will do the trick. But more regularly I prefer a mild curry that’s rich in subtlety. It not only brings out the elements of the star ingredients, it also is so much kinder on the stomach and leaves one feeling satisfied for longer than just dinnertime. While brussel sprouts are a point of contention in our house, I cannot deny my great love for these tiny beauties. Super nutritious green little wonders that they are, they are also amazing for needing little cooking time. Cooking them to a point where they still have a mild crunch is beautiful + enough to have soaked up the flavours, and ensures they don’t become too pungent. This makes them a perfect complement any quick cooking meat like prawns. All this with a soothing coconut milk base, is curry night in heaven!

Kitchen-420.jpg

Ingredients

  • 150g prawns

  • 1/2 tsp turmeric powder

  • 1/2 tsp black pepper

  • 2 tbsp olive oil

  • 1/2 tsp black cumin seeds

  • 1/2 tsp caraway seeds

  • 1 2inch stick cinnamon

  • 1 medium red onion, thinly sliced

  • 1 large red chilli, sliced

  • 2 cloves garlic, sliced

  • 1 inch knob of ginger, sliced

  • 1/2 tsp turmeric powder

  • 1/2 tsp soft light brown sugar

  • Salt to taste

  • 300g brussel sprouts, cleaned and halved

  • 4-5 kaffir lime leaves

  • 200ml coconut milk

  • 150ml water

  • Juice of 1/2 lemon

  • 1/2 tsp fennel seeds, toasted and crushed

Method of Preparation

  1. Heat 1/2 tbsp olive oil in a small saucepan. As it warms, add 1/2 tsp turmeric powder + 1/2 tsp black pepper + salt to taste. Allow it to gently cook for ~1 minute. Turn off the heat. Allow it to cool a little, then add to the cleaned prawns. Mix well, cover and set aside for at least an hour.

  2. To a non-stick pan on medium heat, add 1 tbsp olive oil. As it warms, add the marinated prawns and quick cook just till the colour changes. Remove the prawns from the pan, reserving the oil in the pan, and transfer to a bowl. Add the black cumin seeds + caraway seeds + cinnamon stick to the oil. As it becomes fragrant, add the onions + chilli + garlic + ginger. Sauté for ~2 minutes, then add salt. Continue to cook till the onions soften and turn pinkish golden. Then add the turmeric powder + soft light brown sugar + salt as needed. Sauté for another minute so the spices are incorporated. Then add the brussel sprouts, and sauté for ~2-3 minutes. Add the kaffir lime leaves + coconut milk + water. Bring to boil, then cover + simmer for 10 minutes. Remove the lid, increase the heat and cook for another 5-10 minutes till the curry is to your desired consistency. Add the prawns and give it a good stir, then add the lemon juice in the end, and turn off the heat. Sprinkle over with the toasted and crushed fennel seeds.

  3. Serve hot on the side of a steaming hot plate of brown rice or with some bread!