Here’s a version of a recipe that Gourmet Jack grew up with in Townsville, Australia. This dish was featured on the family dinner menu at least once a month. Gourmet Jack makes it today with a signature twist. You can play with the amount of curry to suit your own particular taste. My favorite choice of curry is Keens Curry Powder from Australia – It gives the authentic taste of the original dish. In the US, you can get Keens and many Aussie food favorites at Simply Australian online. Go ahead and use your own favorite curry, but don’t wait to make this scrumptious recipe.
Serves 6. (Works well with 1/2 quantities)
Ingredients
3 lb (1.5 kg) cooked prawns, shelled. Keep heads, shells, legs for stock later.
1 16 oz can coconut milk (Light or heavy cream, your choice)
2 tbs butter or olive oil
3 large onions, chopped
4 small cloves garlic, chopped
1 tbs curry powder (adjust to taste)
4 sticks celery, finely chopped
2 small capsicums (red or green peppers), seeded and chopped
2 fresh tomatoes, chopped OR 1 small can diced tomatoes (drained)
2 tsp sugar
1bay leaf, crushed
1/2 tsp dried basil
1 tbs tomato paste ( I use the concentrated type in the tube)
Long grain rice of your choice. Basmati or Jasmine works well. (A good serving size is 1/2 cup dry rice per person)
Grated rind and juice of 2 lemons
Finely chopped curly leaf parsley for garnish
STEP 1 Make the stock – Gourmet Jack’s twist!
1 can coconut milk
The heads, shells you put aside after shelling the prawns
(Instead of coconut milk, you can use 2 cups of salted water OR tomato juice OR white wine OR plain water)
Cook the heads and shells in the coconut milk on a low simmer. You don’t want it to boil, just infuse with the prawn flavor. Don’t worry if you don’t have any heads, just use all the shells.
You can let this simmer while you prepare the rest of the dish. When you are ready to use it, remove from heat and strain the milk into a bowl. Press the heads and shells in the strainer with a broad spoon to recover all the liquid. Discard the heads and shells.
STEP 2 Get the base going
Put the butter or oil into the skillet on medium high heat. When heat is right, add the onions and garlic.
Fry until a golden color. Around 5 minutes.
STEP 3 Get the flavors and spices kicking in
Add the next 8 ingredients (curry powder through tomato paste) to the onions and garlic.
Reduce heat and cook slowly over a medium heat for 15 minutes.
Stir occasionally.
STEP 4 Get the rice going
Gourmet Jack’s technique: Start this about 5 minutes into Step 3.
Put rice into sauce pan, shake it to settle it flat. Add water to approx. 1/2 inch above the top of the rice. Cover and bring to boil quickly. WATCH CLOSELY and as soon as boiling begins, dial back the heat to a low enough setting to just keep it simmering and evaporating.
After about 5 minutes OR when all the liquid has evaporated – the rice will be moist, but not fluffy yet – remove from heat, leave covered and standing till ready to use. During this time, stir rice once or twice and replace cover. The moisture will continue to evaporate and the rice will become fluffy.
OR use any other rise preparation method you prefer.
STEP 5 Bring it all together
Combine warm infused stock with other ingredients in skillet. Stir to combine.
Add the cooked prawns and warm through. Don’t cook the prawns more or the flavor will be spoiled.
When everything is heated through, stir in the lemon rind and juice.
STEP 6 SERVE and ENJOY
Serve the dish on a bed of the hot fluffy rice and garnish with parsley.
Other sides can be crisply cooked vegetables of your choice, hot rolls or toast fingers.
