Prawn and Coconut Curry with Coconut Bread Rolls

Ingredients

Cooks in:30 minutes        Serves:4-6 people

For the Prawn and Coconut Curry

• 1 Tbsp Willow Creek olive oil
• 1 Tbsp butter
• 1-2 tsp of each: turmeric, medium hot curry powder, coriander, cumin and dried chilli flakes
• 1 heaped Tbsp freshly grated ginger
• 2 cloves of garlic, chopped
• 2 tsp of tamarind paste, if available
• 1 x 410g can of peeled, chopped tomatoes
• 1 tsp coconut sugar (optional, as per taste)
• 1 tin coconut milk (or full cream yoghurt)
• 3 Tbsp ground cashew nuts
• 600g prawns, deveined
• Salt and freshly ground black pepper
• Handful chopped fresh coriander, for serving
• Lemon wedges, for serving

For the Coconut Bread Rolls

• 350ml water
• 1 Tbsp coconut oil or butter
• 7g dried yeast
• 1 tsp sugar
• 500g flour
• ½ cup finely grated fresh coconut (or desiccated coconut)
• 1 Tbsp salt

What to do

1. Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the spices and fresh ginger and cook until fragrant, about 1 minute. Add the garlic and cook for another minute.

2. Add the tomatoes and sugar, turn the heat down to medium-low, and leave to simmer for about 15 minutes.

3. Add the coconut milk and ground cashews and stir to combine. Turn the heat back up to medium-high and add the prawns. Poach for 4-5 minutes in the curry sauce, or until cooked through and pink. Season to taste.

4. Spoon into the warmed pita breads or bunny chow bread loaves, and serve immediately with a scattering of fresh coriander and a squeeze of lemon juice.

For the Coconut Bread Rolls
1. Preheat oven to 200C.

2. In a jug, mix together the water, olive oil, yeast and sugar to activate the yeast (once it starts to bubble).

3. To a clean bowl, add the grated or desiccated coconut along with the flour and salt and then pour in the yeast mixture. Mix until a smooth dough has formed, and then set aside, covered with a clean dish cloth, to allow to rise.

4. If dough is too wet, add more flour as you work with it and divide into palm-sized balls. Dust with flour as you work, and place the dough rounds snugly in a deep, lightly greased baking dish. Bake in the oven at 200C for 15 minutes or until the bread rolls are fragrant, golden and cooked through. Serve immediately alongside the prawn and coconut curry.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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