French curry isn't your typical curry; it's a vibrant fusion of French culinary techniques and the warm, aromatic spices of India. Imagine creamy coconut milk mingling with rich tomatoes, fragrant herbs like thyme and bay leaf, and a medley of warming spices like turmeric, cumin, and coriander, all creating a surprisingly harmonious and utterly delicious dish. This unique recipe offers a sophisticated twist on a classic, showcasing the versatility of curry and its adaptability to diverse culinary traditions. It's a perfect example of how seemingly disparate flavors can blend beautifully to create something truly exceptional.
This recipe balances the richness of coconut milk with the brightness of fresh tomatoes and herbs, resulting in a curry that's both comforting and exciting. Forget the complicated, time-consuming curries of the past; this recipe is surprisingly simple and quick to make. To embark on this flavorful journey and learn how to create this delectable French curry, let's move on to the detailed step-by-step instructions.
Tools Needed
- Kadai (wok)
- Plate
- Pan
- Refrigerator
Ingredients
- French prawns
- Turmeric
- Salt
- Oil
- Onion
- Green chilies: 1 or 4
- Cumin seeds
- Curry leaves
- Tomatoes: 2-5
- Masala (prepared)
- Shajira
- Cloves
- Pepper
- Cardamom
- Ginger
- Garlic
- Dried chili
- Coriander
- Cumin
- Kasturi methi
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Prawns and Aromatics
- Wash the French prawns four times. Add turmeric and salt, then marinate in the refrigerator for one hour.
- In a kadai (wok), add some oil. The prawns should be 80% cooked for best taste.
- Remove the cooked prawns and set aside.
- In the same kadai, add some oil, fry finely chopped onions until golden brown.
- Add finely chopped green chilies and cumin seeds. Fry.
- Add curry leaves and fry.
Step 2. Build the Curry Base
- Make a paste of 2-5 tomatoes (depending on desired gravy consistency).
- Add the tomato paste and fry for 4-5 minutes.
- Prepare the masala paste (using shajira, cloves, pepper, cardamom, ginger, garlic, large onion, dried chili, coriander, and cumin).
- Add the masala paste and cook for 4-5 minutes.
Step 3. Combine and Simmer
- Add the cooked prawns, salt, and pepper to taste. Cook for 2 minutes.
- Add kasturi methi and a little water. Fry for 4-5 minutes on high flame.
Step 4. Garnish and Serve
- Add fried coriander leaves before serving.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Don't overcook the prawns. 80% cooked is ideal.
- Adjust the amount of tomatoes to control the gravy thickness.
- Fry coriander leaves before adding them for enhanced flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 30-40g
- Protein: 25-35g
FAQs
1. Can I substitute coconut milk?
Yes! Full-fat cream or even a mixture of vegetable broth and heavy cream can work well, but the flavor will be slightly different.
2. What kind of chicken is best for this recipe?
Bone-in, skin-on chicken thighs are ideal as they stay moist and add flavor during cooking. But boneless, skinless chicken breasts will also work.
3. How can I make this recipe spicier?
Add a pinch of cayenne pepper or a few slices of fresh chili to the curry paste or towards the end of cooking. Adjust to your preferred spice level.
This French Curry recipe is a testament to the delicious possibilities of culinary fusion. Enjoy the rich flavors and satisfying textures of this unique and surprisingly easy-to-make dish. Bon appétit!