Happy leap year day for those whose birthday it is,or if anyone is out proposing! For me it’s just another end to a month,and I will end it with a new recipe.
This one is a prawn and saffron one,with coconut cream. Feel free to use any fish you desire,as cod would work well with this dish.
Around 400 grams of Prawns-I bought raw butterflied prawns, that were frozen. Feel free to use unfrozen.
A Small Quantity of Onion,Ginger and Garlic paste.(Around 2 Tablespoons)
1/2 Teaspoon each of: Coriander,Cumin, and Pimento.
Smoked Ghost Chilli(Use milder chilli or less than a 1/2 teaspoon of ghost chilli,as it is quite hot!!)
Oil to saute
Salt and Black Pepper to taste
A Small Piece of Coconut Cream,about 40 grams worth.
3 Pinches of Saffron, steeped in a little water. Pinch and crumble the saffron and pour over hot water, upto 100 mls.
Rinse the prawns, and set aside. In a pan sauté the onion paste for 5 minutes and then add the spices and coconut cream.
When the coconut has nearly broken down, add the steeped saffron, and season to taste. Add the prawns. Add a little more liquid,so that the sauce is slightly thick,but not completely dry.
Cover for around 5-6 minutes on a bubbling simmer. Serve immediately with rice or potatoes and seasonal vegetables.