Hector cooks a Prawn Curry? After the recent Chicken Patia, anything is possible. The latter proved once again that the presence of Chicken in a Curry is little more than bulk and protein, so why not Prawns?
Prawns in a Curry? A waste of quality seafood?
With Marg up north, today was an opperchancity for experimenting. Mom’s Delicious Recipes – on a certain social medium features a recipe for Saag Aloo. This flipped the – must have Spinach – switch.
The somewhat mild, Coconut Milk based Masala caught the imagination, a potentially interesting – Side. Adding the Prawns could transform this into a main course.
No Tomatoes or Chilli Powder were used. Cumin, Turmeric and Curry Powder were the Spices added to the fried Onion, Ginger and Garlic.
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in.
Twenty minutes, a long time to cook Potatoes, before addressing the addition of the Spinach and Prawns.
The original recipe called for multiple cups of fresh Spinach, Hector had a large tin. Tinned Spinach would give a completely different outcome, and so the original objective was abandoned. A more traditional looking Saag Aloo would be created.
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to Handi By Darbar.
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Jhinga Saag Aloo
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well.