Australian celebrity chef whips up some Indian winter warmers for chilly Melbourne
Goan Prawn Curry served with fresh roti
30 mins ; 4-6 serves
“I’ve been so inspired by my recent travels around Goa, India. One of my favourite recipes I learnt was this Goan Prawn Curry… my winter warmer recipes”.
- 4 tablespoon vegetable oil
- 2 medium onions, sliced
- 2 tsp ground paprika
- 3 green chillies, deseeded and cut into strips
- 100ml coconut milk
- 400g large fresh prawns, peeled but with tail shells on and deveined
- 1 tablespoon tamarind pulp
- For the curry paste
- 100g desiccated coconut
- 5 whole dried red chillies
- 4 tsp coriander seeds
- 2½ tsp cumin seeds
- ½ tsp ground turmeric
- 2cm piece of fresh ginger, grated
- 4 garlic cloves, crushed
- 1 tsp whole black peppercorns
Place all the ingredients for the curry paste into a food processor and blend well, adding enough water to make a thick paste.
Heat the oil in a wok or large frying pan over a medium heat and gently cook the onions until golden. Add the curry paste and paprika and cook, stirring, for 2 minutes. Stir in the green chilies and cook for 1-2 minutes. Add enough water to thin the mixture to a sauce consistency. Add the coconut milk and prawns and simmer for 5 minutes. Add the tamarind pulp, then season and cook for a further 2 minutes.
- 35 mins; 8 serves
- 100g quinoa, rinsed
- 1/2 cup mint leaves, picked and torn
- 50g feta, crumbled
- 50g sultanas
Once you have rinsed the quinoa, place the recommended amount of water in a pot with the quinoa. Add a pinch of salt and cook until ready. Don’t overcook as you want it to have texture and not be soggy.
Remove from heat and cool. Add the rest of the ingredients and season.
Green Peppercorn and Pork Curry with Baby Eggplant
3 ¼ hours; 6 serves
“When it’s cold outside and all you want to do is warm your belly. This is a perfect winter’s curry”, says Sarah.
- 1 kg diced boneless pork shoulder
- 1 tbsp. olive oil
- 1 tbsp. mirin vinegar
- 1 brown onion, sliced
- 4 cloves garlic, crushed
- 1 jalapeno chilli
- 1 bird’s eye chilli
- 1 lemongrass stalk, approx.7 cm in length
- 5 cm ginger (sliced)
- 2 sprigs curry leaves, stalk removed
- 1 ½ tbsp. garam masala
- ½ tbsp. turmeric
- 1 tsp chilli powder(for hot 3 tsp)
- 2 tbsps. tamarind paste
- 1 tbsp. green peppercorns
- Half cup baby eggplant
Pickled French Shallots
- 1 French shallot finely sliced lengthwise
- 100g sugar
- 100g mirin
In a large saucepan, on medium heat, add oil, onion, garlic and cook till soft.
Add chilies, lemongrass, ginger, tamarind and curry leaves, then add the diced pork and stir to seal.
Add vinegar, stir and add spices, salt to taste and enough water to cover the meat. Add the green peppercorn and stir all ingredients thoroughly.
Cover pan with lid and cook on high heat until it reaches boiling.
Reduce heat to low, stir mixture thoroughly again and cook with lid on for another 3 hours, or until the pork is tender.
Add baby eggplant and cook for a further 10mins.
If it is too spicy, add milk or coconut milk (about 2 teaspoons) to give it a milder taste.
Add vinegar and sugar to a saucepan and bring to the boil and cook until sugar is dissolved
Pour over the sliced shallots and leave to pickle until ready to serve