There are time when you feel like having two different types of food. These two food can be combined together. Yes, I mean it. You got to be creative and bring out your creative cooking talent.
The food I am craving sounds crazy, weird, or inventive. Which ever it is? What more would I need in time of lock down? Well all I needed is right in my pantry and fridge.
To me, food is precious as long as it’s infused flavoursome and aroma depth is there making it delicious, vibrant, and hearty comfort that is satisfying my soul. So let’s cook.
30 medium size prawns
200 g pasta
4 -6 curry leaves
1 packet A 1 SOS seafood curry paste, bought
1 of each capsicums, red, green and yellow, cut to bite size
1/8 bunch of coriander, garnish
1 brown onion, chopped
1 cup water
1 can coconut milk
2 Tsp chilli powder
1 1/2 Tbs olive oil
1 Tsp ginger powder
1 Tsp garlic minced
1 Tsp coriander powder
1 Tsp mint masala
1/2 Tsp cumin
1/8 Tsp turmeric powder
Devein and wash prawns, drain an set aside. Bring a pot of salted water to boil, add pasta and cook until al dente about 12-14 minutes. Drain and set aside.
Pour oil into another pot over medium heat. Fry onion and garlic until translucent. Then add curry paste, ginger, and fry till fragrant.
Now add chilli powder, cumin, coriander, mint masala, curry leaves, coriander and coconut milk. Frying for about 4 minutes. Next add salt, pepper and turmeric and fry for 2 minutes.
Add water and capsicums, stir to mix well. Bring to boil until curry sauce thicken about 6 minutes. Now add prawns, and cook about 4 minutes. Do not over cook prawns. Season to taste. Check for the spiciness. Garnish with coriander leaves.
Serve it with pasta and a glass of white wine.