Indian prawn curry
When we think of curry, chicken or possibly beef or lamb are the usual meats we include, however seafood is also a major part of Indian cuisine. Try Pippa Mattei's take on Madhur Jaffrey's prawn curry with its Perfect Partner, a Casa Defra Pinot Grigio Rose.
Ingredients
- 1 ¼ cups water
- 1 tsp cayenne pepper
- 1 tbsp bright red paprika
- ½ tsp ground turmeric
- 4 garlic cloves, peeled and crushed
- 2.3 cm piece fresh ginger, peeled and finely grated
- 1 tbsp ground coriander
- ½ tsp ground cumin
- 400ml coconut milk, well stirred (1 tin)
- 1 tbsp tamarind paste
- 500g peeled and deveined medium-sized uncooked prawns
- Salt and pepper
Method
- In a large saucepan combine 1 ¼ cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well.
- Add ground coriander and cumin. Bring this spice mixture to a simmer over medium-high heat.
- Turn the heat to medium-low and simmer for 10 mins, stirring occasionally, until the sauce thickens and is reduced somewhat.
- Add the coconut milk, tamarind paste and bring to a simmer.
- Add the prawns and simmer, stirring occasionally, until they turn opaque and are just cooked through.
- Add salt and pepper to taste.
- Serve hot with warm naan.
Sponsored by Pinot Grigio rose 
Grapes: Pinot Grigio Denomination: Indicazione Geografica Tipica delle Venezie Alcohol: 12% by vol. Serving temperature: 8°- 10°C Colour: pale blush colour Bouquet: fruited and elegant Taste: delicate, fruited and persisten Serving suggestions: excellent as aperitif and with light meal
