Recipe by The Healthy Cooks
Prep time: 30 mins Cook time: 45 mins Serves: 4
Ingredients
- 20 large Tropic Co Aussie Tiger Prawns, deveined with tails left on
- 1 teaspoon Murray River Salt
- 1 teaspoon ground turmeric
For the curry
- 2 tbsp vegetable oil
- 2 shallots, finely diced
- 4 garlic cloves, thinly sliced
- 2 green chillies, deseeded and thinly sliced
- 3 sprigs fresh curry leaves, leaves picked, plus extra sprigs to serve
- 2 pandan leaves, tied in a knot
- 250ml water
- 1 tbsp tamarind puree
- 250ml Ayam coconut cream
Sri Lankan fish curry powder
- 1 tsp black peppercorns
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds
- 1 cinnamon stick
Kefir flatbread
- 250g self-raising flour
- 250g Table of Plenty, probiotic kefir yoghurt
- 1 teaspoon Murray River Salt
- Cockatoo Grove Prima extra virgin olive oil
Garlic herb butter
- 5 cloves of garlic, peeled
- 150g salted butter, softened
- 1 cup of chopped mixed herbs (parsley, thyme, rosemary)
Method
1. For the garlic herb butter, place all ingredients in a food processor and process to combine. Set aside.
2. Marinate the prawns in turmeric and season with Murray River Salt. Set aside.
3. For the curry powder, tip into a spice grinder and grind to a fine powder. Set aside.
4. For the curry, place a heavy-based saucepan over a medium heat. Pour in oil and when hot, add the onions and cook at for 1-2 minutes or until softened. Add the garlic and chillies, then add the curry leaves, pandan, water and 2 tablespoons of the fish curry powder and cook for 5 minutes. Add the tamarind puree and turmeric prawns, cover with a lid and leave to simmer for 10 minutes. Stir through coconut cream.
5. For the kefir flat breads, sift flour into a large mixing bowl, add the kefir and salt and mix with a wooden spoon until the dough comes together. Divide into 12 even pieces, roll into balls, then using a rolling pin, roll into flatbreads.
6. Place a non-stick frypan over a high heat. Add a drizzle of olive oil and cook the flatbreads, one at a time, for 30 seconds on each side. Place on a plate and brush with garlic butter. Cover with foil and keep warm until required.
7. Serve curry in bowls with yoghurt flatbread brushed with garlic herb butter.