I love Indian food and add prawns and I am in my happy place. As the grand daughter and niece of fishermen I grew up with seafood and in particular prawns. They were a staple of everyday life.
I would have them while going for a walk by the beach to snack on, prawn cocktail was the only restaurant starter that I would bother with and give me a wok and I am there creating endless dishes with prawns.
Even better my boys hate them, my daughter hasn’t discovered them yet and my cats don’t stand a chance in getting them, so they are ALL MINE.
I must admit the lack of prawns was the one thing that I was struggling to live without when I was pregnant. I was craving them everyday but as they are a high risk food I stayed away and then once Sofia had been born I had one big binge.
The first time I did try prawns was at my Indian restaurant and this is what the inspiration is behind this delicious recipe. So get ready for a quick, simple and tasty prawn curry soup with a difference!
- 2 Kilos Fresh Prawns
- 1 Red Pepper
- 1 Small Onion
- 3Tsp Coriander
- 1Tsp Mixed Spice
- 4Tsp Curry Powder
- 1Tsp Paprika
- 2Tsp Ginger Puree
- 1Tsp Garlic Puree
- 1 Lime (juice and rind)
- 4Tbsp Greek Yoghurt
- 100ml Fish Stock
- Salt & Pepper
- Peel and dice the onion. Dice the red pepper. Place them both in the soup maker along with the prawns (making sure that any shells are removed).
- Add the spices, fish stock and cook on the cook and blend feature for 25 minutes.
- Once cooked add the Greek yoghurt and lime then blend again.
- Serve with Indian bread!
For fish stock I always save the cooking juices from whenever I poach fish. Then I have them in packets in the freezer for whenever I am making a fish dish. It is much better than relying on processed stocks and sauces.
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