Welcome to our new regular segment, Cooking With Valerie. Each month Valerie will be showing us how to make some of those tasty morsels she dished up all the way to her & her daughters finals appearance on MKR 2017.
You wont learn these dishes in a cook book or on any recipe online - these are her own creations; Valerie's modern take on traditional family recipes, handed down, generation on generation.
We are thankful for her collaboration with us & we love you Valerie.
In this episode of Cooking with Valerie, the MKR 2017 finalist, Author, Fashionista & the most amazing cook, Valerie Ferdinands shows us how to make Spicy Coconut Prawns. Each episode of Cooking With Valerie is journey in two things we love - Yummy food & cooking in style!
Read the Recipe. Watch the Video. LOVE IT!
SPICY COCONUT PRAWNS
This dish is a quick, a bit fancy and packs so much flavour it’s sure to impress your guests. You’ve heard this before, fresh is best! Use seasonal produce, fresh ingredients and organic is all the better, the end result will be worth it.
400 gms king prawns shelled, deveined with tails on
2 tablespoons coconut oil
1 ½ cups coconut cream
½ tsp fenugreek seeds (use restraint with fenugreek, it can be bitter)
1 tsp black mustard seeds
10 curry fresh curry leaves
1 ½ tsp ground turmeric
1 tsp ground garam masala
1 tsp ground coriander
½ tsp ground sweet paprika
2 ripe tomatoes roughly chopped
2 eschallots chopped (or 1 red onion)
Make a paste by blitzing with a little water
5 garlic cloves
2” piece of ginger
3 long hot chillis (less to suit your heat level)
3 eschallots (or 1 red onion)
Make a marinade with the prawns, ½ tsp turmeric, salt and squeeze of lime juice cover and refrigerate for ½ hr
Heat coconut oil
Add fenugreek seeds, mustard seeds and curry leaves they will splatter but don’t let them burn
Add the ground spices, stir well, adding a little water so it doesn’t burn
Add the garlic/ginger/chilli/eschallot paste and stir well
Let this cook on a low heat for 2 mins, adding a little water if it’s sticking
Add the chopped tomatoes and eschallots, salt and freshly ground pepper, cover and cover and cook on a low heat for about 3-5 mins
Add the coconut cream, stir well
Add the prawns and cook for 2-3 mins being careful not to overcook
Add 3 tbls chopped coriander and squeeze of lime, garnish with coriander leaves
Serve with steamed rice
Mango Kachumbar (mango salsa) – chopped red onion, cucumber, tomatoes, mangoes, mint, vinegar, pinch sugar and salt
Tip – for the rice in a rice cooker (or absorption method) I use stock, 2 tbls ghee, 10 raw cashews, 8 cloves and fork through fresh fennel when cooked giving it a lovely flavour, enjoy!
TO LEARN MORE ABOUT VALERIE, TO SEE WHAT EVENTS SHE IS GOING, HOW SHE LIKES TO STYLE HER CLOTHING & ALL THE LATEST & GREATEST FOLLOW VALERIE ON HER ON INSTAGRAM BY CLICKING HERE https://www.instagram.com/mummavalerie.mkr/
Credit Where Credit is Due:
Thank you Valerie Ferdinands for the inspiration, recipe & talent
TO Alètho Productions & the team