Name: Saffron and coconut prawns
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1.2 kg small Kent pumpkin, cut into 4cm wedges; 2 tbsp coconut oil, melted, plus extra for drizzling; 1 brown onion, thinly sliced; 5 small green chillies, bruised; ½ tsp saffron threads; 3 tomatoes (220gm each), finely chopped; 2 400gm cans coconut milk; 4 coriander roots, bruised; Juice of 2 limes; 30 large king prawns, peeled, deveined, heads removed and tails intact; Fried curry leaves, to serve; Charred small red chillies, to serve; Flatbreads, to serve; Paste; 4 garlic cloves; 40 gm ginger (5cm piece), chopped; 1 tbsp yellow mustard seeds, toasted; 1 tbsp cumin seeds; 2 tsp chilli, ground; 1 tsp ground turmeric

The earthiness of the saffron pairs perfectly with the creamy texture of coconut milk in this coconut prawn curry to create a delightfully aromatic dinner recipe.

Ingredients

1.2 kg small Kent pumpkin, cut into 4cm wedges

2 tbsp coconut oil, melted, plus extra for drizzling

1 brown onion, thinly sliced

5 small green chillies, bruised

½ tsp saffron threads

3 tomatoes (220gm each), finely chopped

2 400gm cans coconut milk

4 coriander roots, bruised

Juice of 2 limes

30 large king prawns, peeled, deveined, heads removed and tails intact

Fried curry leaves, to serve

Charred small red chillies, to serve

Flatbreads, to serve

Paste

4 garlic cloves

40 gm ginger (5cm piece), chopped

1 tbsp yellow mustard seeds, toasted

1 tbsp cumin seeds

2 tsp chilli, ground

1 tsp ground turmeric

Method

1.Preheat oven to 180˚C fan-forced and grease and line a large oven tray with baking paper. Place pumpkin on tray, drizzle with oil and season. Bake until golden and cooked (35-40 minutes).

2.Meanwhile, for paste, place ingredients in a food processor and process.

3.Heat oil in a large heavy-based saucepan. Add onion and chillies and cook, stirring occasionally, until onion begins to brown (5-6 minutes). Add paste and cook, stirring continuously, until fragrant (3 minutes). Add saffron, two-thirds tomato, coconut milk and coriander root with 2 cups water; bring to the boil and stir to combine. Reduce heat to low, cover with lid ajar, and simmer until reduced by one-quarter (20-25minutes); add lime juice, season to taste and stir to combine.

4.Remove lid, add prawns and cook, stirring occasionally, until prawns are just cooked (4-5 minutes). Divide pumpkin among serving bowls and spoon over curry with prawns. Scatter with curry leaves, remaining tomato and charred red chillies. Serve with flatbread.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

Ingredients

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