recipes_Australia_June_2017

JUNE 2017 recipes+ 7

PHOTOGRAPHY

ROB SHAW

STYLING

ANNETTE FORREST

FOOD PREPARATION

REBECCA CLANCY

BUDGET TIP

Omit prawns. Use

500g cleaned, sliced

squid hoods

instead. Cooking

time will vary

+ BALANCING FLAVOURS

To enhance the flavours of your

finished curry, you can add a little fish

sauce for saltiness, brown sugar for

sweetness and lime juice for a bright

burst of sourness. Add 1 teaspoon

at a time, tasting as you go to check

for balance of flavour.

+ MASSAMAN Traditionally a

Thai-style curry that contains peanuts.

+ VINDALOO Traditionally a spicy

Indian curry.

+ CURRY POWDER A bright yellow

pungent mixture of ground spices

• turmeric, cumin, chilli, cardamom,
  cloves and ginger.

CURRY TALK

Massaman

Sausage Curry

SERVES 4 PREP 15 minutes

COOK 25 minutes COST $3.45 a serve

2 teaspoons vegetable or peanut oil

500g thick beef sausages

1 onion, halved, thinly sliced

½ cup massaman curry paste

270ml can coconut cream

1 cup boiling water

1 large beef stock cube

1 cinnamon stick

2 whole star anise

500g chat (baby) potatoes, thinly sliced

150g green beans, trimmed

¼ cup flaked almonds, toasted

3 cups cooked long-grain white rice,

to serve

1 Heat oil in large saucepan over moderate

heat. Cook and turn sausages for 6 minutes

or until browned. Remove from pan; slice.

2 Add onion to pan; cook and stir for

3 minutes or until soft. Add curry paste;

cook and stir for 30 seconds or until

fragrant. Stir in coconut cream, boiling

water, the crumbled stock cube, cinnamon

stick and star anise. Bring to the boil.

Reduce heat. Add sausage and potato.

Simmer; covered, for 15 minutes, adding

beans in last 2 minutes of cooking.

3 Sprinkle with almonds. Serve with rice.

Curried Coconut

Prawn Stir-fry

SERVES 4 PREP 15 minutes

COOK 10 minutes COST $3.50 a serve

1 cup shredded coconut

2 tablespoons vegetable or coconut oil

500g uncooked prawns, peeled, deveined,

leaving tails intact

2 green onions, thinly sliced

4cm piece ginger, grated

1 tablespoon mild curry powder

2 teaspoons brown mustard seeds

1 teaspoon ground cumin

1 teaspoon dried chilli flakes

½ teaspoon ground turmeric

1 carrot, cut into matchsticks

1 cup frozen peas, thawed

200g red cabbage, shredded

1/3 cup mint leaves (optional)

1 Heat a wok or large frying pan over

high heat. Add coconut; stir-fry for

1 minute or until toasted. Transfer the

coconut to a heatproof plate.

2 Add oil to wok; swirl to coat surface. Stir-fry

prawns, onion and ginger for 2 minutes

or until prawns change colour. Add curry

powder, mustard seeds, cumin, chilli and

turmeric; stir-fry for 30 seconds or until

fragrant. Add the carrot and peas; stir-fry

for 2 minutes or until carrot is tender.

3 Return coconut to wok, along with

the cabbage; stir-fry for 1 minute or until

cabbage wilts. Serve sprinkled with mint

leaves (if using).

family budget family budget family budget family budget family budget