Carrot and Coriander Curry with King Prawns

A curry made with carrot and coriander soup base, onions, potatoes, garlic, cardamom, chilli, tomatoes and jumbo king prawns.

I have always liked carrot and coriander soup and thought that it would make an excellent base for a curry. I did a little experimenting and came up with this recipe – which exceeded my very high expectations. It has a wonderful earthy, warming flavour without being too spicy. I added potatoes and some King prawns to make this a really satisfying dish, both take on the flavours really well. The addition of chilli, garlic and cardamom adds a new depth of flavour to the dish, which is my new favourite curry!

I used the leftover Carrot and Coriander Soup in this recipe.

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Serves two people

Preparation and cooking time 45 minutes

 

Ingredients and method

300-400ml carrot and coriander soup – please use Carrot and Coriander Soup

200g raw jumbo king prawns

125g potatoes – peel, cut into small pieces

2 tbsp. vegetable oil

2 medium size white onions – peel, thinly slice

6 gloves garlic – peel, finely chop

2 large red chillies – remove stalk and seeds, finely chop

4 green cardamom pods

1 small carrot – peel, thinly slice

2 round tomatoes – cut into thin crescents (1/8ths)

3 tbsp. chopped coriander leaf

Salt and pepper to taste

Method: Start by par boiling the potato pieces for 7-8 minutes in well salted water, then drain and set aside.

In a deep wide pan heat 2 tbsp. vegetable oil over a medium hot heat. Add the sliced onions and fry for 5 minutes, stirring frequently (a little colour on some is good). Add the drained potatoes and stir well so they are all coated in the oil, continue to fry for a further 5 minutes, stirring frequently. Next add the sliced carrot garlic, chilli, generous amount of ground black pepper and cardamom, stir well and continue to fry for a further 3-4 minutes, stirring frequently – be gentle so you don’t break up the potatoes.

Add the carrot and coriander soup and stir through the fried ingredients. Bring to the boil then reduce to a simmer for 10-15 minutes. After this taste test and add salt if required, as there is salt in the soup you should need very little.

The other ingredients – the prawns, tomatoes and coriander are added at the last minute so they do not overcook. Add the prawns first and stir through the sauce, as soon as they start to turn pink add the tomatoes and coriander, stir gently through the sauce. Increase heat slightly and as soon as the sauce starts to bubble it is ready to serve. I hope you enjoy this as much as I did!

 

Published by

Ferret Chef

I live in Edinburgh, Scotland. With a love of travel and food, I have travelled the globe for authentic and great tasting food. I am a former Pharmacist turned recipe blogger following a life changing car accident. I have been left with very poor mobility and severe pain, cooking is my escape with the help of my wonderful wife. I love good food whether it is comfort food or an exotic curry. I am not a fan of pretentious food or food snobbery.

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