Banana Prawn Curry

Banana Prawn Curry
– Recipe By Chef Julz Henao

A delicious and flavoursome banana prawn curry packed with a range of aromatics, a sweet, sour and spicy dish which is perfect for an afternoon comfort meal or a dinner with friends and family. Try out this recipe below!

6
  • Ingredients
  • Preparation
  • 5 leaves Pumpkin Tips
  • 3 tbsp Tomato Paste
  • 10 Curry Leaves
  • 4 Bananas
  • 7 tsp Ginger
  • 5 cloves Garlic
  • 500g of Coconut Milk
  • 3 Stalks of Lemongrass
  • 2 Onions
  • 3 Potatoes
  • 1 Carrot
  • Pepper as needed
  • Salt as needed
  • Olive Oil
  • Coconut Oil
  • 300g Banana Prawns
  • 2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 2 tsp Chilli Powder
  • Coriander to garnish
  • Dill to garnish
  • Limes to garnish
  • Start by cleaning the prawns. To do this, twist and pull off the head and tail and then gently peel back the shells, which will pull away the legs. Save these for the stock. To take the vein out, run a knife through the side of the prawn and gently remove it.
  • Allow a pot to heat up on the stove, meanwhile, peel and roughly chop the ginger, garlic and onion.
  • Add three table spoons of olive oil and add in the prawn shells, and a generous sprinkle of salt. Add in the garlic, ginger and onion.
  • Once the pot starts sweating, add in the tomato paste and allow to cook.
  • Once the colour develops, add in 500ml of water and bring up to a boil.
  • Slice thinly one onion, 3 tsp of ginger and two cloves of garlic. Add these to a separate pan with olive oil. Add in a pinch of salt and cook till the onions are translucent.
  • Combine the coriander seeds, cumin seeds, garlic powder, paprika and chilli powder together to make a spice mix and add into the pan with curry leaves.
  • Chop up lemongrass, and peel and cut 1 carrot and 3 potatoes.
  • Strain the broth and add into the pan. Next add in the carrot and potatoes to the curry, allow to boil.
  • Peel and cut 4 overripe bananas and add into the curry.
  • Add in 500g of coconut milk and roughly chopped pumpkin tips.
  • Once this comes to a boil, add in the prawn. Prawns tend to cook pretty quickly and so once they turn white, the curry is ready to be taken off the heat.
  • Garnish with coriander, serve hot and enjoy!

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