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