Why You’ll Love It:
Sweet meets spicy in this vibrant Prawn Nectarine Curry — a bold, unexpected twist on a classic favorite. Juicy nectarines bring a delicate sweetness that perfectly balances the heat of the aromatic spices, while tender prawns soak up every bit of the rich, creamy sauce. It’s a dish that feels both exotic and comforting, ideal for impressing guests or treating yourself to something a little special. Quick to prepare and bursting with flavor, this curry is summer in a bowl.
Ingredients
-
3 tablespoons oil
-
1 medium onion finely chopped
-
2 tablespoons grated fresh ginger
-
5 cloves finely grated garlic
-
1 teaspoon Turmeric
-
1/2 teaspoon chilli powder
-
3/4 teaspoon Cumin
-
1/2 teaspoon Ground Coriander
-
1/2 teaspoon Ground fennel
-
1/2 teaspoon Black Pepper
-
¼ teaspoon ground Cardamom
-
1 whole red chillie chopped (optional)
-
1 1/2 x cans Coconut Milk
-
3 small sprigs of fresh Thyme
-
3/4 cup of pineapple juice
-
10 Curry Leaves
-
2 cups cubed nectarines
-
Salt and pepper to taste
-
1 kg cleaned Prawns in or out of shell
-
Handful Fresh coriander chopped
Method
-
Heat the oil in a saucepan and gently saute the onions, ginger, garlic and spices, cook stirring until fragrant, add a small amount of water if needed to prevent the spices from burning.
-
Add coconut milk, pineapple juice, fresh thyme, curry leaves, let the sauce simmer for 5 minutes. Blend the sauce till smooth, strain out any rough bits.
-
Return the sauce to tge saucepan and stir in the nectarines and simmer for 4 minutes, then stir in the prawns and cook till they turn pink, remove from the heat, stir in the coriander and serve immediately
-
Serve with fluffy steamed rice
