Prawn + Heritage Apple Curry

Seafood is a love story that comes alive season after season in different forms. With the cold upon us now, cozy and comforting curries are in the forefront. And in these past couple of weeks, since I’ve been playing with adding fruit to savoury dishes, here’s one with the glorious heritage apples of the season paired with soft succulent prawns, in a beautifully spiced curry that will make your autumn food dreams come true. Using a tempered marinade lends it a much deeper flavour to the prawns, and the apples add the perfect balance of sweet + tang that when married together with the prawns and the greens, it’s all a classy match made in heaven.

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Ingredients

  • 165g fresh prawns

For the marinade

  • 1/2 tsp turmeric powder

  • 1/2 tsp black pepper

  • Salt to taste

  • 1 tsp coconut oil

For the curry

  • 1-2 tbsp coconut oil

  • 1/2 red onion, thinly sliced

  • 1 inch knob of ginger, peeled and thinly sliced

  • 1 clove garlic, thinly sliced

  • 2 bird’s eye chillies, chopped fine

  • Salt to taste

  • 1/4 tsp turmeric powder

  • 1/4 tsp black pepper

  • 1/4 tsp cinnamon powder

  • 1/4 tsp smoked paprika

  • 2 heritage apples, cored and cut into wedges

  • 200ml coconut milk

  • 200ml water

  • 1 cup kale, stems removed and roughly chopped

  • Juice of 1/2 lemon

Method of Preparation

  1. For the marination - Wash the prawns and place in a medium mixing bowl. Prepare the marinade by heating the oil in a small saucepan. To it add the turmeric powder + black pepper + salt. As it begins to gently foam, turn off the heat. Allow to cool a little, then add to the prawns. Mix well so that the marinade coats all the prawns evenly. Cover, and set aside for ~1 hour.

  2. For the curry - To a saucepan on medium heat, add 1 tbsp coconut oil. Add the marinated prawns, and quick cook them till they turn colour. Remove from the pan, and set aside.

  3. If the oil has reduced in the pan, add a little more. Add the onions, and sauté for ~2 minutes, then add the ginger + garlic + chillies + salt. Allow to cook on low/medium heat for ~15 minutes, till the onions have softened and the colour has changed to a pinkish golden. Add the turmeric powder + black pepper + cinnamon powder + smoked paprika, and sauté for ~2 minutes. Then add the apples and sauté for another minute. Add the coconut milk + water, and bring to boil. Then simmer + cover and cook for 20 minutes. Remove the lid, increase the heat and cook for another 10 minutes. Add the kale, and allow it to wilt and incorporate into the curry. Then add the prawns, and give the curry a good stir. Add the lemon juice, mix and turn off the heat.

  4. Serve hot, on the side of brown rice or flat breads.