Some years ago I worked at an Indian restaurant in Leuven. I really loved the place, but more important I fell in love with the food. Now, cooking Indian food is not that easy. Many of the spices they use were totally unfamiliar to me, let alone that I knew how to use them. Luckily the chefs at the restaurant were happy to teach me some tricks. Now the recipe I describe underneath they did not teach me, and maybe they would even frown upon it, but I think it's absolutely delish. So I hope you will too.
What do you need? 2 p)
- Two banana's to garnish
- Coconut powder (3 tablespoons)
- Almond powder (3 tablespoons)
- Sliced almonds to garnish
- Sugar (1 teaspoon)
- Olive oil
- Uncooked scampi (12 pieces)
- Patak's Korma spice paste
- Coconut milk
Let's get started!
I start with heating a pan with olive oil and three spoons of korma paste to let the spices heat up. After a few minutes I add an equal amount (3 spoons) of almond and coconut powder. When the mixture has browned a little bit, I add a full can of coconut milk to the pan and stir the paste into the milk. Then I put down the heat on my pan and let it simmer for 10 to 15 minutes. You can also add the sugar in (1 teaspoon). Then I start preparing the scampi: peel them, remove the head and tail and deveine them. When I am finished I put them aside and start chopping my banana's in to slant slices. (As shown underneath). I put them aside as well and turn to my pan.
It takes some time for the spices to release their flavours, so you need to do a lot of tasting to make sure the sweet/spicy balance is just right. I prefer to keep it a little spicier, because the banana slices will add some sweetness as well. When you are satisfied with the taste of the curry, add the scampi and let them absorb the spices. You could slightly grill them, but I prefer to just let them cook in the curry. After the scampi have turned nice and pink add the banana slices to the pan and you are finished! Add the slices almonds and the banana slices to garnish.
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