Peri Peri Prawns With Tomato Kissed Potatoes

A busy week meant no blogging for me – however it didn’t mean no cooking! My husband cooked a fair bit over the weekend, and he said he wants to blog about it instead of me – so you have that to look forward to.

For now – Peri-peri prawns with tomato kissed pototoes!

Here’s what you need:

• 1 kilogram queen or king sized prawns (in the shell or out works!)
• 3/4 cup Butter
• 2 tbs Paprika
• 1 tbs Red chilli powder or 1 Red chilli crushed
• 4 cloves (crushed) Garlic
• Salt
• 1 cup Lemon juice
• Olive oil

1. Clean the prawns, cutting the heads off but keeping the tail and shell. Ensure the prawn is devained and wash them thoroughly.
2. Marinate the prawns in a small amount of the lemon juice, a teaspoon of salt and 1 tablespoon of paprika.
3. Cook the peri peri sauce by melting the butter in a small pot – once melted add the garlic, red chilli powder/chilli, rest of the paprika & lemon juice and salt to taste. Cook until it is thick and creamy.
4. Heat a pan with some olive oil and add the clean marinated prawns - braise and cook quickly over heat. The prawns will change colour when cooked to a creamy pink tone and the tails tend to curl upwards.
5. Once the prawns are cooked – pour the sauce over the prawn and mix in well.

For the Potatoes you need:

• Potatoes (as many or as little as you want – depending how hungry you are)
• Cherry tomatoes
• 1 clove Garlic (crushed)
• Rosemary
• Salt
• Olive Oil

1. Cut the potatoes into thin slices (like french fries)
2. Place them into a oven-friendly dish and drizzle with olive oil and add the garlic, rosemary and salt to taste - mix well
3. Pierce a few cherry tomatoes and add these to the dish as well
4. Place in the oven at 180C / 350F and allow to bake for about 20mins – turning the pototoes over at regular intervals

We had it with a nice green salad & a bottle of white wine (Mission Hill Chardonnay) – it was a sunny warm day in BC and it was a perfect meal – truly delicious! You can have the prawns with rice or normal french fries too – whatever takes your fancy. The whole meal took about 45mins to make (including all the prep work).

Bon Appetit!

Veggie Tuesdays: Rajma – Red Kidney Bean Curry

Every Tuesday for us is veggie day! One day a week we are purely vegetarian – I’ve been doing it with my family for as long as I can remember and my husband has agreed to do it with me now too. SO veggie tuesday will be for all the vegetarians out there

Last night we made Rajma – an Indian red kidney bean curry and had it with rice. It was truly delcious! You can have it with naan or roti if you want to subsitute the rice – it works well with both!

Here’s what you need:

• 1 can of Red Kidney Beans
• 1/2 an Onion (diced very small)
• Mushrooms (optional)
• A piece of Ginger
• 4 cloves of Garlic
• 1 Red Chilli
• 1 can of Crushed Tomatoes (depending on how large the can is – if it’s a large can, you only need half) OR 3 tomatoes crushed/blended
• 1/2 tsp of Tomatoe Puree
• 1 tsp Garam Masala
• 1 tsp Madras Curry Paste (Pataks)
• Coriander / Cilantro
• Salt
• Olive Oil / Cooking Oil

 

1. First thing you want to do is prepare the ginger, garlic and chillis.  Add the ginger, garlic cloves and red chilli to a blender and blend into a paste. (You can use ginger or garlic pastes, crushed ginger/garlic etc)
2. Heat the oil in a pot and once hot add the onions and cook till brown.
3. Add the ginger/garlic/red chilli mixture and allow this to cook with the onions for a few minutes.
4. Add the crushed tomatoes, tomato puree, garam masala, madras curry paste and salt to taste – let this cook for about 5minutes.
5. Rinse the kidney beans and add these to the pot along with the mushrooms.
6. Add 3 cups of water to this – this will ensure you get the right curry consistency. The curry should be saucy but not took thick.
7. Add more water if you feel it’s needed and let this cook for a few minutes to ensure the mixture cooks through to the beans and mushrooms.
8. Chop up a small bunch of coriander/cilantro and sprinkle this on top just before the dish is served.

 

The mushrooms are a completely optional addition – I’ve never actually had mushrooms in rajma before, however my husband swore by it and insisted I added them! It was actually a very nice combination!

We had the rajma with hot basmati rice, a fresh green salad & an onion pickle! It was yum – my husband had seconds (yay!) Enjoy!

Related Articles

• Just Married: My Experiments with Rajma (mysoulsongs.wordpress.com)