Last night I attended a brilliant evening promoting World Oceans Day which is on June 8th. Hosted by the Marine Steward Council Australia and Greenups. A room buzzing of like-minded inspiring people who have one thing in common, love for the ocean.
I hope in my own way through this blog and through my recipes to help promote awareness for the fragility of our oceans and promote ways in which we can all help sustain our oceans and also chucking in some awesome and tasty recipes, using sustainable ingredients.
It obviously got me thinking what I could conjure up. For those who are in Sydney, Winter is upon us and I think it was the coldest morning yesterday since records began. Cold and flu-like symptoms are rushing around like wild-fire and I thought that I would bring together a delicious immune boosting sustainably sourced Wild Northern Australian Fishery banana prawn curry with some of my infamous almost carb-free cauliflower rice to accompany.
1 Red Onion
4 Garlic Cloves
2 Thumbs Fresh Ginger
1 Lg Red Chilli, roughly chopped
1 Thumb Fresh Turmeric
Stalks from Bunch Coriander (leaves for decoration)
2 Tbsp Olive Oil/Coconut Oil
1 Tsp Coriander Seeds
1/2 Tsp Cumin Seeds
1 Tsp Garam Masala
2 Tsp Curry Powder
1 Tsp Sea Salt
1 Punnet Cherry Tomatoes, halved
1 Tsp Ground Cinnamon
400g Wild Caught Northern Fishery Banana Prawns, de-headed, peeled, de-veined & tails left on
4 Heaped Tbsp Greek Yoghurt
1. In a food processor add onion, chilli, ginger, turmeric, coriander stalks, garlic and olive oil. Blitz until paste/puree consistency.
2. In a pestle and mortar smash cumin and coriander seeds until a rough powder
3. Heat a large wok style pan on a medium heat. Add the coriander/cumin powder and toast for a minute or so, so it is fragrant.
4. Add the onion puree to the toasted coriander/cumin mix and heat for a further 5-7 minutes until soft and fragrant.
5. Add the cherry tomatoes, garam masala, curry powder, and cook for 10 minutes, until soft and squishy.
6. Whilst tomatoes are cooking. Grate either using a food process or manually half a cauliflower to form the carb-free rice. Squeeze out excess water by tipping ‘rice’ into clean tea towel and ring out excess water as much as you can, muscles might be handy!
7. Add prawns and cook for a further 5 minutes until pink.
8. Grab another frying pan, add a good splash of olive oil and then add the ‘rice’. Cook for 5-7 minutes until hot.
9. Take the prawn pan off heat and let it cook for a couple of minutes. Then add greek yogurt. Slowly stir in and top with the coriander leaves for decoration. Serve with your cauliflower rice.1