Asian Spiced Masala – Cauliflower or Prawn

Asian Spiced Masala With Prawns

This recipe comes from Kerala in Southern India. The Vegetarian loved the contrast of the soft potatoes against the crunch of the cauliflower. For an extra protein boost (and because the Vegetarian likes to eat as much as possible) I added a boiled egg. He happily gobbled it all up.

The variety of spices made an enticing dish and left me wanting more.

Black tamarind looks like dried prunes. An Indian chef told me that once added to the dish it can be removed and kept in the fridge to be used again several times.

Serves: 1 Vegetarian, 2 Pescatarians

1 onion, chopped

1 garlic, crushed and finely chopped

2.5cm ginger, peeled and chopped

5 fresh curry leaves

1 tsp mustard seeds

1 tsp chili

1 tsp ground coriander

1 tsp turmeric

1 tsp salt

2 black tamarind

400g Tin of chopped tomatoes

400g pasata

Olive oil

V: ½ potato, diced and par-boiled

Handful cauliflower florets

1 free-range egg, hard-boiled (optional)

M: 2 handfuls pre-cooked king prawns

Heat a glug of oil until very hot, add the onion, fry until brown. Add the garlic and ginger and fry for another minute.

Toss in the mustard seeds until they pop. Stir in remaining spices and fry for a minute before adding the chopped tomatoes and pasata sauce. Cook for 10 minutes over a medium heat.

Divide the sauce between two pans.  Remove the tamarind.

V: Boil the potatoes until tender (approx 10 minutes). At the same time add the cauliflower to one of the pans with the tomato based sauce and cook over a medium heat. Drain the potatoes and stir into the sauce. Cook for 5 minutes.

Add the egg, if using, to warm through before serving.

P:  Add the prawns to the other pan and cook for a few minutes until piping hot.

Serve with basmati rice, yoghurt and a selection of chutneys.