Anjum Anand's Prawn CurryIndia
Anjum Anand is a British/Indian chef, writer, entrepreneur and TV presenter who knows her way around a curry.
The Hindu festival Holi (March 17 & 18 in 2022) marks the beginning of the spring season. It is also known as the festival of colours and is famous for people rubbing coloured powder into one another.
Anand, who has been dubbed the 'Nigella Lawson of Indian cuisine', says food is right at the centre of Holi, as well as colour.
"Street food is very much at the forefront of Holi celebrations as people roam the streets of India celebrating the day," she says.
"Some of my favourites are pakoras, samoas, dahi bhallas (which are a lentil dumpling smothered in seasoned yoghurt and served with a chutney)...depending on which region you are in, the food will vary slightly."
Ananad has for a few absolutely DELISH looking prawn curry you might see if you're going to a Holi celebration so that you can have a go yourself, and do not quite as well as the pros:
Anjum Annad's Prawn Curry
SERVE SIZE: Serves 2-3
PREP TIME: 10 minutes
COOK TIME: 10 minutes
"Prawn curry in Goa is one of the regions favourite dishes, a spicy, flavourful curry with the base of coconut and soured with tamarind to elevate the succulent local prawns - but you don’t have to be in Goa to enjoy the flavours!"
1 pack The Spice Tailor Keralan Coconut Curry
360g king prawns, shelled and cleaned
1 rounded tbsp tomato purée
¾-1 tsp tamarind paste
1-2 tbsp veg oil
Goan Spice Mix
1-2 dried red chillies, soaked - Including the one from the pack
3/4 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp black peppercorns
Grind all the spices into a smooth powder. Then, add the chillies and a little water to help.
Heat the oil in a pan and fry this paste for 1-2 minutes, and add the tomato purée and stir for another minute.
Pour in the Keralan Coconut Curry from the pouch, stir and add a splash of water. Simmer for 3-4 minutes.
Add the tamarind paste and king prawns.
Cook for 2 minutes until the prawns are just cooked.
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