Easter may not quite be the same as Christmas when it comes to eating, but it’s not far behind as far I am concerned.
There’s certainly no other time in the year when you will eat as much chocolate. Is it me, or are Easter eggs getting bigger? In my day, you got a small egg and if you were lucky, it had some sweets or miniature chocolates inside, but now, you not only get a huge chocolate egg, it also comes with full-sized chocolate bars, and often much, much more.
If you have kids it is your duty to eat as much chocolate as you can over Easter, if only in their best interests of their teeth!
But, as you know, we are all about the savoury here at SK and as Good Friday is the day when people traditionally eat fish, it seems only right to share a fish recipe with you.
But as we are also about the spicy as well, it also seems only right to make this a hot one too.
Enjoy!
Spicy tiger prawn curry
Ingredients:
400g uncooked tiger prawns
2 red chillies, chopped
2 green chillies, chopped
1 large onion, chopped
A thumb-sized piece of ginger, peeled and finely chopped
4 garlic cloves, peeled
1 spring onion, chopped
1 tbsp butter or ghee
1 tbsp sunflower oil
2 tbsp garam masala
400g can chopped tomato
400ml chicken stock
150ml pot natural yogurt
50ml double cream
Rice to serve
Method:
1. Put the onion, ginger, garlic, chillies and coriander stalks in a food processor, or pestle and mortar, and mix until it becomes a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
2. Add the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered, for 40-45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the spring onions and serve with rice.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
