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PRAWNS, MORELS & BROCCOLI IN CURRY SAUCE


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#1 SilvrHairDevil

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Posted 14 May 2011 - 06:59 PM

My first morel find of the year took place right outside my door. I immediately abandoned my housework to think up a recipe for them, using materials I happened to have on hand.

As soon as I post this, I'm off for a few hours of culinary experimentation.

Oh yeah - my poppies sprouted today, too.

PRAWNS, MORELS & BROCCOLI IN CURRY SAUCE

Butter, 1 stick
Bacon, diced
1 clove garlic, smashed

1 small onion, diced
2 cloves garlic, minced
Prawns, raw & peeled – as many as you like
Morels, fresh & diced

Broccoli florets
½ lemon, juiced


For Curry Sauce*

More butter
1 med potato, cubed
Curry powder
Buttermilk
Sesame oil
Dry mustard
Dash of MSG
Cumin
Red pepper flakes
Mushroom stock**


For Topping

1 fresh tomato, diced
2 green onions, thin-sliced (scallions)


Put first 3 ingredients in large skillet. Render bacon over low heat. Remove garlic when browned and discard (or eat).

When bacon is done to your liking, add next 4 ingredients. Cook until prawns just start to turn pink, then add broccoli florets & lemon juice. Cover & turn very low.

In another pan, at the same time, add all the curry ingredients and simmer, stirring often, until potato is tender. Add both mixtures together, spoon over hot rice. Add toppings.

*or use your own curry sauce recipe
** I have lots of dried mushrooms around and I like to use them to make stock

#2 Nunyabiz

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Posted 14 May 2011 - 09:34 PM

That sound delicious!!!.. I love prawns and pretty much everything else in that dish.. That some quality cuisine there... I need to get out and hunt for some morels.. Its been cold as a mofo here still.. I swear this summer will never come!

#3 Bobcat

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Posted 14 May 2011 - 09:41 PM

I'm on my way over!!!!! Sounds awesome :bow:

#4 SilvrHairDevil

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Posted 15 May 2011 - 08:47 PM

I made some minor changes.

I didn't get the potato in because everything else cooked up way quicker than I expected, which is a shame because I like curried potato.

I added a bit of cornstarch to my morel stock to thicken things up and I used morel stock to cook my brown rice.

The buttermilk, which I only put in because i happened to have some on hand, added a tzatziki-like piquancy and some diced cucumber would have gone well too.

The combination of flavors worked extremely well. I give it a solid 8 out of 10.




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