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Aromatic prawn curry flavoured with classic Indian spices served with homemade buttery sesame Naan bread is a fantastic dinner.
As the weather cools down (though, you won’t say so today), I find myself craving foods infused with deeply aromatic spices. Of course curries are at the top of that list and I could easily eat a curry a couple of times a week. That craving struck big over the weekend but couldn’t bare to be in the kitchen (such is the life of a recipe developer). I’ve also been wanting to try out the fantastic Wok and Pizza stone sent to me by the lovelies at Weber to use and highlight during their #bestinclass campaign. Along with the stunning 57cm Mastertouch braai, they sent me the Gourmet BBQ system wok and the Gourmet BBQ system pizza stone which I’ll be honest, I was most excited about. This allows me to be so much more creative when it comes to using the braai and means I can cook a whole range of different recipes on it.
I debated whether to go for a more traditional lamb curry or a creamier prawn curry and the prawns won (because prawns!). I had these glorious, humongous prawns in the freezer which were gifted to me (best gift ever) and because they are pretty much the size of small crayfish, decided to chop them up and cook them in a fragrant curry. Alongside, I wanted pillowy, buttery naan and what better way to cook them than on the #Weber pizza stone? I loved that the entire meal was cooked on the braai and that it took almost no time to do it. Because the braai with the lid on creates so much heat, it was the perfect environment to cook the naan in. Naan is traditionally baked in tandoor ovens which can reach almighty temperatures and so far, my oven has just not been cutting it. Luckily I now have a new way to cook my naan to perfection.
While the naan was kept warm wrapped in a clean tea towel, the curry was made in the wok. The wok fits into the braai grid perfectly, allowing you to stir and cook the food without fear of it toppling over. The heavy cast-iron created beautifully even heat to cook the curry quickly and efficiently and within 30 minutes, the curry was done and dusted, ready to be served.
I was happy to eat the curry and naan as is but made some steamed rice for those who wanted it but that was it. I didn’t feel the need for a salad or sambal at all as the curry is lovely and mild. Even the kids gobbled up big bowls full. The perfect meal for a family feast while enjoying the last of the balmy days of late summer.
- 1 cup warm not hot water
- 1 x 10g sachet instant yeast
- 1 teaspoon sugar
- 4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Greek yoghurt
- 3 tablespoons melted butter
- Sesame seeds to serve
- In the bowl of a stand mixer, combine the water, yeast and sugar. Mix to combine then allow to stand for 10 minutes until foamy.
- Sift in the flour, baking powder and salt and start mixing with the dough hook.
- Add the yoghurt and allow to knead for 5 minutes. The dough needs to be soft and smooth. If it is too sticky, add a little flour and if it is too dry, add a splash of water/milk and mix through.
- Form the dough into a smooth ball then place in an oiled bowl. Cover with cling film and place in a warm spot to rise for 45 minutes (or until doubled in size).
- When the dough has risen, remove from the bowl and place on a floured surface.
- Cut into 10 equal pieces and roll out to approximately ½cm thick.
- Heat the Weber Gourmet BBQ system pizza stone over medium-hot coals and cook the naan until golden brown and cooked through on both sides.
- Remove from the heat then brush with melted butter and sprinkle over sesame seeds.
- Keep warm wrapped in a clean tea towel until ready to serve.
- 2 kg whole de-veined prawns
- 1 onion quartered
- 2 garlic cloves
- 1 bay leaf
- Zest of 1 lemon
- 1 teaspoon salt
- 5 peppercorns
For the curry
- 2 onions finely chopped
- 4 garlic cloves thinly sliced
- 2 teaspoons crushed ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon sugar optional
- 2 cups prawn stock
- 1 cup cream/coconut milk
- De-shelled prawns
- Juice of 1 lemon
- Salt & pepper to taste
- Fresh chillies to serve (optional)
- To make the prawn stock, peel the prawns and remove the heads. Place the prawn shells and heads in a large pot then add the quartered onion, garlic cloves, bay leaf, lemon zest, salt and pepper. Top with water and bring to a boil. Lower the heat and allow to simmer for 30 minutes. Remove from the heat and allow to cool then strain and set aside until you are ready to cook the curry. (You can make the stock ahead and keep it in the fridge.)
- To make the curry, heat the Weber Gourmet BBQ system wok over medium coals.
- Add a splash of oil and fry the onion, garlic and ginger until soft and fragrant.
- Add the spices and sugar and allow to fry for another 30 seconds before adding the prawn stock.
- Allow this mixture to come to a simmer and cook for 20 minutes.
- Add the cream, prawns and lemon then allow to simmer for 5 minutes until the prawns are cooked through but not rubbery then season to taste.
- Serve topped with the fresh chillies (if using) and naan bread.