Prawns in Saffron Sauce/Gambas En Salsa De Azafrán

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.

INGREDIENTS

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Around 400 grams of Prawns-I bought raw butterflied prawns, that were frozen. Feel free to use unfrozen.

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A Small Quantity of Onion,Ginger and Garlic paste.(Around 2 Tablespoons)

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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!!)

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Oil to saute
Salt and Black Pepper to taste

A Small Piece of Coconut Cream,about 40 grams worth.

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3 Pinches of Saffron, steeped in a little water. Pinch and crumble the saffron and pour over hot water, upto 100 mls.

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METHOD
Rinse the prawns, and set aside. In a pan sauté the onion paste for 5 minutes and then add the spices and coconut cream.

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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.

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Cover for around 5-6 minutes on a bubbling simmer. Serve immediately with rice or potatoes and seasonal vegetables.

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Disfrutalo!

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12 Comments

    1. Thanks! Yes,it was quite lovely.. You can taste all the ingredients together. That’s why I used subtle amounts of spicing.. And to bring out the flavour of the prawns.

      Like

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