Note: This recipe is made with trimmed, shelled prawn tails. Although these are easy to eat, whole prawns (de-veined, head on) will add even more flavour. If you don’t mind the shells or eating with your hands, choose them instead (about 1kg).
Ingredients: (serves 4)
• 1 onion, chopped
• 3 cloves garlic, grated or finely chopped
• 1 knob fresh ginger, grated or finely chopped
• 15ml (1 tablespoon) roasted masala curry powder (or medium/mild curry powder)
• 5ml (1 teaspoon) ground cumin
• 5ml (1 teaspoon) ground turmeric
• 1 x 400ml can coconut milk
• 5ml (1 teaspoon) sugar
• About 500g prawn tails, shelled and de-veined (see note above)
• Salt and pepper to taste
• Fresh coriander leaves to serve
• Cooked basmati or jasmine rice to serve
In a wide, deep pan or pot, add the oil and fry the onions until soft and lightly browned. Add the garlic and ginger, and fry for 30 seconds, then add the masala, cumin and turmeric and stir for a minute until the bottoms of the pan goes dry.
Add the coconut milk, sugar and prawns, stir and bring to a simmer. Cover with a lid and simmer for 5 to 8 minutes until the prawns are just cooked.
Remove from the heat, season generously with salt and pepper. Serve hot in bowls over rice, topped with fresh coriander.
About the wine: 21 Gables Chenin Blanc
This wine is sourced predominantly from vines more than 40-years-old growing in a single vineyard on the slopes of the Tygerberg Hills in Durbanville. Matured for 14 months in French oak, this full-bodied wine offers soft aromas of dried apricots and ripe tropical fruit, with an oak and vanilla undertow, on the nose. On the palate, there’s a rounded richness of flavour and good acidity, with white flesh peaches, almond paste and creamy notes. At the 2018 Old Mutual Trophy Wine Show, this wine received the Harold Eedes Trophy for Best Chenin Blanc and was also given the Old Mutual Trophy for Best White Wine Overall.