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malai curry

Sunday Curry

This Malai inspired curry is a feast for the senses; the bright, fragrant and heady sauce welcomes anything you feel like using or have in hand. I made mine on Sunday and since I was not in the mood to leave the house after a late night out I've used lots of veggies that needed to be used, frozen home cooked chickpeas and some obscure prawn meat I found at the bottom of the freezer. Try it with decent prawns, chicken or chunks of fleshy fish. 

The beauty of it is that even though its made entirely from scratch it comes together in less than 30 min and its super tasty and soul satisfying, like a dish you want for a Sunday eve. 

  • Serves 4

  • Total 30M (incl Prep + Cook )

Products used

Extra virgin olive oil Garlic

Extra virgin olive oil Garlic

yiayia + friends

Ingredients

300 gr prawns, peeled and devained

1 cup cooked baby potatoes

1 cup cooked chickpeas

3 cups baby spinach leaves

1 cup cauliflower cut in florets

1 tsp ground turmeric

3 tbsp ghee or vegetable oil

1 big onion, choppped roughy

1 piece of ginger - 5cm long- ,peeled and chopped

2 fat garlic cloves, chopped

1 fresh red chili, sliced lenghtwise

2 bay leaves

1 tbsp ground cumin

1 cup fish stock or water, or 1 organic cube veggie or fish stock

1 can coconut cream

5 green cardamom pods, roughly ground in a mortar

1 handful coriander

1 lime

Start marinating the prawns with half the turmeric for a few minutes. 

Heat the oil in a pan and add onion, sauté until the onion is translucent - about 10 minutes- at low heat.  Add ginger and garlic and sauté for another 5 minutes stirring regularly, after this add the rest of the turmeric, ground cumin and bay leaves. Reduce the heat and add stock or water. Add 1/2 tsp of salt and the coconut cream.  Simmer for 5-8 minutes.  Add the prawns, other protein or veggies of your liking and chilli and cook until prawns are soft and have changed colour. Check seasoning and add ground cardamom. 

Squeeze lime juice over and garnish with chopped coriander. 

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Sunday Curry

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