Ingredients

Method

• 500 g Woolworths frozen extra-large black tiger prawns, thawed
• 100 g butter
• 4 T olive oil
• 50 g Woolworths vindaloo Indian curry paste
• sea salt, to taste
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 red chilli, chopped
• 2 T Woolworths 11-in-1 spice mix
• 3 brinjals, cubed
• ½ cup water
• 200 g Woolworths Indian plain naan bread, toasted, for serving
• 185 g basmati rice, cooked, for serving
For the cucumber pickle:
• ¼ cup white wine or rice vinegar
• 1 t sugar
• 1 t salt
• 1 Mediterranean cucumber, cut into small chunks
• 10 g fresh coriander, chopped
• ½ Woolworths Serenade chilli, finely chopped
• 1 clove garlic, crushed
For the coriander-and-mint chutney, blend:
• 20 g fresh coriander
• 10 g mint
• 1 clove garlic
• 2 T red wine vinegar
• ¼ cup olive oil
• sea salt, to taste

Method

Ingredients

1. Clean the prawns.

2. Heat the butter and 2 T olive oil in a pan, then add the vindaloo paste and salt. Add the prawns in batches and cook for 5–8 minutes until no longer opaque.

3. In a separate pan, heat the remaining oil and fry the onion until just soft. Add the garlic and chilli and cook for 5 minutes over a low heat. Add 1 T 11-in-1 spice and the brinjals and stir to coat evenly. Add the remaining spice mix and the water, and simmer until the excess liquid has been absorbed.

4. To make the pickle, heat the vinegar, sugar and salt in a small saucepan until it starts to simmer, then remove from the heat. Pour over the remaining ingredients, and set aside until serving.

5. Serve the prawns and brinjals on a large platter with toasted naan and basmati rice and the cucumber pickle and chutney on the side.

Find more prawn recipes here. 

Photographs: Sadiqah Assur-Ismail
Food assistant: Kate Ferreira