In collaboration with Brugse Zot I made two delicious combinations, one of which is this curry with prawns.
Brugse Zot combination curry with prawns
Brugse Zot Blond is a golden blonde beer with a fruity and herby aroma. This beer is very suited to serve with a seafood/shellfish dish so I immediately thought of a curry with prawns.
It's more common to serve beer with a curry, so it's a classic combination. The fruityness of the beer is a great counterpart to the herby curry.
This curry is a bit spicy but you can put in less or more red pepper to make it less or more spicy.
Curry with prawns
- 150 grams rice
- a bit of sunflour oil
- 1 onion, diced
- red chilipepper, chopped
- 2 cloves garlic, chopped
- 1 teaspoon fijngehakte gember
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 2 tablespoon tomato puree
- 125 ml fish bouillon
- 250 ml coconut milk
- 20 raw prawns
- fresh coriander
- Boil the rice as per the instructions on the packet.
- Heat up some sunflour oil and sweat the onion and red pepper. Then add the garlic and ginger, stir.
- Add the spices and the tomato puree and stir. Add the fish stock and stir again.
- Add the cleaned prawns and let this simmer for 5 minutes.
- Lastly add the coconut milk and let simmer for 5 to 10 minutes until the prawns are cooked and the sauce is nice ant thick.
- Serve the curry with rice and fresh coriander.