Friday, 14 December 2012

Product Review: Spicentice Prawn Goan Curry

I was fortunate to meet the lovely Spicentice guys at the BBC Good Food Show a few weeks back. We were drawn to multicoloured stall and after a little chat, found out that they hail from Leicester, my home city and just a few miles from where I live now.

They specialise in spice kits and rubs, chutneys and marinades from around the world but mostly of Indian cuisine. I couldn't help myself and came away with a carrier bag full of goodies including spice kits for Methi Chicken, Goan Prawn Curry and Lamb Tagine as well as a delicious lime pickle and Ras el Hanout, a fragrant mix commonly used in Moroccan dishes.

The spice kits are aimed at adventurous cooks who perhaps aren't confident enough to mix the spices themselves from scratch but don't want to use pre-made sauces. Each packet contains spices, a shopping list and easy to follow cooking instructions. You can buy directly from the Spicentice website from as little as £1.99.

Goan Prawn Curry  - serves 4

Ingredients: 
  • 450g King Prawns
  • 2 onions
  • 1 garlic clove 
  • 1 inch fresh ginger
  • 200ml tinned tomatoes
  • 100ml coconut milk
  • 1 tsp lemon juice
  • 4 tsbp cooking oil 
  • 1 tsp salt
  • Fresh coriander to serve (optional)
 Preparation

1. Peel and finely chop the garlic, ginger and onions.

2. Wash prawns in cold water.

3. Blend the tomatoes.

Cooking the curry

1. Heat oil in a large pan over medium heat. Add the contents of Sachet 1. Allow the seeds to sizzle for a few seconds before adding the onion.

2. When lightly browned, add the ginger and garlic and continue to fry.

3. Now add the tomatoes, contents of Sachet 2, 1 level tsp salt and 1 tsp lemon juice. Stir the ingredients together.

4. Add the coconut milk with 100ml cold water.

5. Stir in the prawns and simmer for 5-10 mins on a low heat until prawns are tender.

6. Finally check the seasoning and garnish with fresh coriander.


The finished thing - the flavours were delicious, when I was frying off the spices from sachet 1, the aroma filled the kitchen and it smelt really authentic. I think I was a bit liberal with the coconut milk and so, my finished dish was quite saucy, whereas the picture from Spicentice looks a little more dry. All in all, a really tasty, easy to make dish - for the next one, I'll be testing the simplicity of the instructions by getting my husband to do the cooking!

*This is not a sponsored post*

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