I am ending the pomegranate series on a high! This is absolutely stunning – rich and deep in flavour while still being fresh and incredibly healthy.
Indian in its flavour, rather than Thai, it does not have all the fat that comes with coconut milk and is also less spicy – brave children will like this one!
Prawn and Pomegranate Curry
(adapted from Food and Wine magazine recipe)Seeds of half a pomegranate (tips on how to remove these here) 1/2 cup water 3-4 tbsp vegetable oil 1 onion, chopped 3 tsp curry powder 1 red chilli, chopped (omit if making for children) 2 cloves of garlic, pressed 1 tin of chopped tomatoes Salt, pepper and sugar to taste 500g prawns Handful coriander
- Place pomegranate seeds and water in a cup
- Heat vegetable oil in a frying pan and add chopped onion and curry powder – stir until the onions turn soft (3-5 minutes)
- Add the garlic and chilli and stir
- Add the pomegranate water mix as well as the chopped tomatoes and season with sugar, salt and pepper – the sugar is primarily included to counteract the acidity that comes with tinned tomatoes. If you use fresh tomatoes you can leave out the sugar
- Cook for about 15 minutes stirring often
- Add the prawns and let them cook with the mixture for about 3 minutes – you want them cooked but not hard. If using pre cooked prawns simply add for about a minute before serving to ensure they heat through
- Just before serving, stir through half of the coriander
- Serve by laying large ladlefuls on a plate – with either brown rice or naan bread – and sprinkle coriander and a few pomegranate seeds over it for presentation
- Savour it! Glorious!