Will you try to make this Seafood Curry by Chef Pedro Viana? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTS
250ml coconut milk
500ml of cream
300 g basmati rice
2-3 teaspoons curry powder (adjust depending on how hot you like it)
1 teaspoon turmeric
6 red, yellow or green peppers
1-1.5kg prawns
Salt
Piri Piri or Tabasco sauce
INSTRUCTIONS
1. To cook the rice, add one part rice to 1.5 parts of water
2. Chop the peppers in half and discard the white membrane and seeds. Slice into thin strips.
3. Add the spices, cream, coconut milk and peppers to a pan and allow to reduce by around a quarter
4. Add the salt, prawns and hot sauce to the broth and leave to cook for 3 to 4 minutes. Check the prawns are cooked through (they should be pink) but not rubbery.
5. Spoon the curry sauce over the steamed rice.
CHEF’S TIP
Curry uses a blend of spices so feel free to play around with the proportions to adjust the sauce to your taste and make it hotter or milder. Feel free to use garam masala too if you have some in your cupboard. You could also add freshly chopped coriander to the sauce for the final minute of cook time.
To elevate this dish with gourmet presentation, grill a butterflied king prawn and drizzle with butter, serving on top of the curry or peel the prawn and place the head in the centre of the dish.