Kasmiri prawn curry

On sunday night I was in the mood for a curry. I'd run a 10k race, not as fast as I wanted to, also cycled 5 miles, and had a good walk round the grounds of Blenheim Palace. I was hungry for comfort food. Even if I was inclined to eat one, take aways are few and far between in our area - far easier, quicker, and nicer to make my own curry.
So, out came the Curry Bible and after some debate a Kashmiri prawn curry was chosen.

The curry was basically a korma-style curry, but the kormas I make are much spicier, less sweet and creamy than the variety you would get in a jar or from a takeaway. The dish has a good blend of spices, a small amount of coconut milk, onion, garlic, and red and green peppers, as well as the king prawns. The recipe called for the addition of four canned lychees, and suggested garnishing the dish with sliced bananas.


Trust me, this was WAY nicer than it looks!

This definitely was a very beautiful curry to eat. It feels like a meal for a maharajah - indulgent, creamy, rich, fruity. For my palate it was a little sweet for a regular dinner. Nice as a one off though. I would make this again for an unusual dinner for anyone with a slightly sweet tooth, but I think I'll generally stick to tomato-y, spicier dishes (except when comfort food is needed; then this is ideal).