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Vermont mild curry with prawns

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Serves:

2 Servings

Level:

Intermediate

About the Recipe

If your read my blog article about the origin of Vermont brand curry, you'll know that it has little to do with curry and a lot to do with some imaginative marketing by its Japanese maker back in the 1960's. All these years later and the Vermont brand is still very popular in Japan for its mild heat and fruity flavour. This recipe is a favourite of mine and I think that the milder flavour of the curry suits seafood (I like to be able to taste the seafood when I eat a curry). I would usually serve this with rice but, just for a change, I served it today with some naan bread instead.

Ingredients

1 tbsp veg oil


100g onion


2 cloves, garlic


0.5cm, ginger


1 tsp ground cumin


1/2 each (60g total) , green & yellow bell pepper


300ml water


120g tomato


4 cubes, ‘Vermont’ mild curry roux


10 - 12 uncooked prawns


a pinch of black pepper

Preparation

mince the onion, garlic and ginger


cut the peppers & tomatoes into bite size chunks


heat the oil in a pan & add and fry the onion, garlic, ginger and cumin for 1 min


add & fry the peppers for 30 secs


add the water, tomato and curry roux in the pan & cook over a medium heat for 5 minutes, stirring occasionally


add the prawns & black pepper and cook for a further 3-4 mins


serve with rice






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