My Kerala prawn curry was a second choice. Albeit not a bad one. I had taken crayfish out of the freezer, but having left them in there too long, they were not good enough to use for cooking. Kerala is known for its spices and fishing and I am sure you will find this mild curry to your taste.
I usually make use of booking.com for all of our accommodation needs. There are two reasons for this. The first one is that I can book with a free cancellation option. And the second is that payment is done closer to the time of our stay, rather than when I make the booking. Unlike other booking sites, there are no hidden fees for cancelling a booking. And more often than not, they are cheaper than booking directly. Once in error I clicked the pay now option, and was charged immediately for the stay. For us this could be a good choice as the Rand is so volatile. When we later cancelled the booking I was refunded just as quickly. In January I made several bookings for our planned trip to the Natal South Coast. Despite selecting the pay later option, the one establishment charged me straight away.
Today’s inspirational recipe from Lavender and Lime ♥ Kerala Prawn Curry ♥ #LavenderAndLime Click To Tweet
They forced the payment through a local pay gate, rather than waiting for booking.com to handle the payment. I was not too happy as the booking was for April, but let it slide as the complaint was not worth the hassle. On the 12th of March I cancelled our bookings as we have decided not to race this year. And I expected that the refund would be done promptly. However, when it was not forthcoming I had to send them a message. First they denied having received the payment. And then when I send proof to them they replied with a message saying it would be done as soon as possible. However, their definition of soon and mine was not the same. To me it should mean straight away, but to them, it was dragged out for as long as possible.
Click on the links for conversions and notes.
Kerala Prawn Curry
- 15 mls canola oil
- 1 onion, peeled and finely diced
- salt and freshly ground black pepper to season
- 2 cm fresh root ginger, peeled and grated
- 10 mls mustard seeds
- 6.25 mls ground cumin
- 5 mls ground coriander
- 2.5 mls ground turmeric
- 2.5 mls cayenne pepper
- 2 curry leaves
- 225 g baby tomatoes, halved
- 2 small red peppers, cut in half, seeds and pith removed, and finely sliced
- 1 x 400 ml tin coconut cream
- 100 g baby spinach
- 460 g head on prawns, peeled and deveined
- 1 lime, juice only
- 5 g fresh coriander, roughly chopped
- Place the oil into a large sauce pan and heat over a medium temperature
- When hot add the onions, season and sauté until soft
- Add the ginger and mustard seeds and continue cooking until the mustard seeds begin to pop
- Then add the cumin, ground coriander, turmeric, cayenne and curry leaves
- Cook until you can smell the spices before adding the tomatoes, red pepper and coconut cream
- Stir to combine and leave to cook until the tomatoes have broken down
- Add the spinach and cook until it has slightly wilted
- Then add the prawns and cook through
- Adjust the seasoning, add the lime juice and stir to combine
- Add the fresh coriander and serve hot with potatoes or rice
Inspiration published on Lavender and Lime April 23:
Dave and I are going to Johannesburg to celebrate my father’s 75th birthday. We will be back at work on the 28th and I will reply to blog comments then. I might not be able to read any blogs while we are away.
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