Seared Prawns Simmered in Coconut Gravy

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Serves 4

This is a mild Indian-fusion curry with roasted sweet potatoes and onions as a base for the sauce. Prawns are seared before simmering to bring out their “umami” – the savory taste. Spinach adds a pretty contrast in color. The roasted vegetables can be made 1-2 days in advance.

Cooking Tip: If you’re going to turn the oven on to high temperatures for roasting, make sure to take advantage and roast as many vegetables as you can at the same time. Place more delicate vegetables like zucchini and summer squashes onto one sheet pan – these can be removed after about 20 minutes. Place heartier vegetables like chopped carrots, potatoes, sweet potatoes, and winter squash on another – remove after 45 minutes. Halved winter squashes and pumpkins will roast for 45-60 minutes.

1 medium sweet potato, rough chopped
1 teaspoon olive oil, plus additional for searing prawns
1 yellow onion, halved with skins on
1 cup vegetable stock
1/2 cup coconut milk
3 tablespoons tomato paste
2 teaspoons honey or agave nectar, or 3-4 drops liquid stevia
3/4 teaspoon salt
1/2 teaspoon ground coriander
pinch red pepper flakes or cayenne
1 pound prawns, shelled and de-veined
1 tablespoon Thai fish sauce
1 tablespoon lemon juice
1/2 teaspoon garam masala
Handful spinach, rough chopped

Heat the oven to 400 degrees. Place the sweet potato pieces on a sheet pan, and toss with the olive oil. Lay the flat-sides of the onion halves down on to the pan, sliding them in a little of the olive oil from the potatoes. Roast the veggies for 40 minutes.

Remove the skins from the onions (they should just pull right off) and place them in a food processor with the roasted sweet potatoes, tomato paste, coconut milk, sweetener, salt and spices. Puree until smooth.

Heat the remaining olive oil in a medium saucepan over medium heat. Add the prawns and sear each side for 2 minutes, turning only once to allow the pieces to brown a bit. Pour in the fish sauce and lemon juice and cook for another 30 seconds.

Pour the red sauce into the pan with the prawns. Turn to the heat to low and gently simmer for 12 minutes. Add the garam masala and spinach. Stir until the spinach has wilted.

Serve warm, adding additional lemon juice or garam masala, if needed, to brighten the flavors.

Food photo by Jackson D. Carson

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Copyright Alison Anton. 2009. All rights reserved.