COOKING & KAFTANS, EPISODE #1

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.

Ingredients

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)

Method

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!

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