About this recipe:Prawns cooked in a rich, red tomato gravy, seasoned with capsicum and spices. You can prepare the sauces ahead of time and refrigerate until you're ready to cook.
4 cloves garlic, minced
1 onion, minced
1 tablespoon minced ginger
3 tablespoons olive oil
1 capsicum, seeded and chopped
1 medium tomato - seeded and chopped
2 tsp curry powder (basic recipe: equal parts coriander powder, cumin powder, 1/2 the turmeric, chilli powder to taste)
1/2 teaspoon whole allspice
100ml chicken stock
4 tablespoons Grand Marnier (optional)
2 tablespoons soy sauce
1 tablespoon sugar (dark brown soft sugar preferred)
2 teaspoons cornflour
2 tablespoons chilli paste
500g pasta (fusilli preferred)
675g fresh prawns - peeled and deveined
handful chopped fresh coriander
Directions Prep:40min › Cook:20min › Ready in:1hr
In a small bowl, combine garlic, onion, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornflour and chilli paste. Cover and refrigerate both until ready to use.
Cook pasta according to packet instructions; drain.
Heat a large deep pan over high heat. When hot, add garlic-oil mixture. Cook until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the pan. Bring to the boil and cook until it begins to thicken, about 3 minutes.
Add prawns and cook until they become pink, about 2 minutes. Immediately add the cooked pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
Put on a platter and sprinkle the coriander. Serve.