It’s bound to warm you up just right!
Spier Wine Farm promotes natural, organic farming. You can be sure that no matter what you’re putting in your body, it’s been grown or raised on their very own pastures. You definitely are what you eat!
But not everyone wants to eat meat all the time, right? A little tasty seafood now and then also gets the job done! That’s why Spier has created a delicious prawn curry to chase away the winter blues.
Expect sweet and spicy and room for adjustment if you so choose – add mussles or white fish instead of prawns. Pair this heart-warming dish with a glass of Spier 21 Gables Chenin Blanc. You won’t need the knee blanket.
Prawn Curry Recipe by Spier Wine Farm
Ingredients: (serves 4)
- 30ml (2 tablespoons) vegetable oil
- 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
- Salt and pepper to taste
- Fresh coriander leaves to serve
- Cooked basmati or jasmine rice to serve
Method:
- 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 bottom 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.
Mmm, yes please! Enjoy it!
Directions to Spier
R310 Baden Powell Drive
Stellenbosch
021 809 1100
