This curry dish might be made from scratch but it was so easy to prepare with literally whatever usable stuffs I had in my kitchen – overripe peaches in the fridge, prawns in the freezer and a bunch of spices in the pantry. Never had fruits in a curry before? It’s time to change that. And you’d be surprised at how much sweetness and flavour they actually bring to the dish just like what a seasoning cube does. Crunchy prawns, sweet peaches and creamy gravy – what’s not to like? To keep the curry healthy, I normally use low fat evaporated milk but if you prefer the real thing, just go for full fat coconut milk. Enjoy!
Peach and Prawn Curry Recipe
Ingredients (serves 3-4)
12 large prawns, shelled & deveined with tails intact
5 small white peaches approx. 400g, stoned & quartered
1 tbsp olive oil
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 stick cinnamon
3 pods cardamom
1 1/2 tsp ground coriander
1 1/2 tsp chilli powder
2 tsp ground cumin
1/4 tsp sea salt
1 tsp sugar
250ml low fat evaporated milk
1. Heat oil in pan and saute onions, garlic, cinnamon and cardamom.
2. Add in ground coriander, chilli powder, ground cumin and salt. Stir fry to mix.
3. Add prawns and peaches. Stir fry to combine with the spice paste.
4. Pour in evaporated milk and add sugar. Bring to a gentle boil and then simmer for 3-4 minutes till peaches are tender.