I am a great admirer of Dale Pinnock and have tried many of his recipes. In his first major cookbook, The Medicinal Chef, he presents his unique approach to cooking and health and this recipe is his Immune-boosting King Prawn Curry.
1 large onion, coarsely chopped
4 garlic cloves
1 red chilli, cut in pieces
Olive oil, for cooking
2.5cm piece fresh root ginger, peeled and coarsely chopped
200g cherry tomatoes, coarsely chopped
2 teaspoons mild curry powder (I used 1 teaspoon hot curry powder)
1 teaspoon turmeric
½ teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
400g raw peeled king prawns
3 tablespoons full-fat live yoghurt
½ teaspoon ground cinnamon
Small handful fresh coriander leaves, coarsely chopped
Put the onion, garlic and chopped chilli in a small blender or food processor and process to a fine purée.
Heat a little olive oil in a large pan, add the onion purée and the chopped ginger. Season with salt and cook for about 10 minutes, or until the purée has changed colour. It will go much darker in colour and become less pungent in both taste and aroma.
Once the purée has reached this stage, add the cherry tomatoes and all the spices except the cinnamon. Continue to cook for another 10 minutes, stirring frequently.
Add the king prawns and the yoghurt and cook for a further 10 minutes, stirring frequently.
Stir in the cinnamon, season to taste with sea salt and garnish with the chopped coriander.
Serve with either cooked quinoa, rice and/or a green salad.
I have also made this recipe using small cooked prawns (I added about 500g) and just before serving stirred in a couple of large handfuls of baby spinach leaves. Tasted just as delicious.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.