A bit about Curry and Ginga

Perhaps the best way to introduce our blog is to say something about its title. 

On one hand, Curry and Ginga stands for the two cuisines discussed in this blog: curry, a staple Indian dish, represents our interest in that part of the world. Ginga, a Brazilian expression meaning to groove, speaks to our passion for Brazilian flavours (and our nationalities). On the other hand, we chose the name Curry and Ginga because our recipes often and unconventionally marry both culinary traditions - our curries have ginga and our Brazilian dishes are full of spice. 

What is more, these two cuisines are surprisingly compatible. Ingredients like peppers, coconuts, cashews, mangoes and banana leaves, for example, are prominent in recipes from either country. It seems that shared colonial histories (Brazil and regions of India were, in the past, Portuguese territories), a similar climate and maritime trade routes approximated India and Brazil's cuisines. As a result, not only do Brazilian and Indian flavours work harmoniously and deliciously well together, but they also make for the perfect opportunity to explore and discover new and interesting recipes. 

Ultimately, that is what Curry and Ginga is all about: borrowing from the best in Brazilian and Indian cooking to create original, mouth-watering dishes. 

Monday, 27 April 2009

Prawn curry with sautéed pupunha (heart of palm)

Prawn curries are always delicious. Regardless of which variety you choose to make or order at a restaurant (in India there are several recipes - Goan, Malabar, Madras, etc), this dish is bound for success. In our version of this Indian classic, the curried prawns are accompanied by sautéed pupunha, or hearts of palm in English. Hearts of palm are commonly used in Brazil, particularly in salads, and have a mild taste and a creamy consistency when cooked. If you haven't had the pleasure trying this versatile vegetable before, we certainly recommend that you do. And why not try making them as in our recipe below, served with a tasty prawn curry?

Prawn curry with sautéed pupunha (heart of palm)
(serves 4)


12 large fresh prawns, cleaned
Juice of one lime
1 small onion, diced
1 garlic clove, diced
1 teaspoon chopped ginger
100 ml tomato puree
1/2 cup of water
3/4 green bellpepper, chopped
1 red chilli pepper, seedless and chopped
1 tablespoon garam masala
100 ml coconut milk
1 tablespoon fresh chopped coriander
3 tablespoons vegetable oil
1/4 cup toasted, chopped cashew nuts
1 pupunha, finely sliced length-wise
50 gr butter
2 tablespoons fresh chopped parsley
Salt and pepper 

How to make:

1.  Wash the prawns under running water. Pat them dry with a clean kitchen cloth or with kitchen towel paper. 
2. In a deep frying pan, heat the oil. Add the onions, garlic and ginger and let these cook under low heat. 
3. When the onions begin to turn golden brown, add the garam masala and stir for around 2 minutes. 
4. Add the tomato puree, the bell peppers, the chilli peppers and water and, under high heat, stir all ingredients until the sauce begins to simmer. 
5.  Cover the pan with a lid and let the sauce cook for around 15 minutes under low heat. 
6. Add the coconut milk, half the cashew nuts and half the coriander to the sauce and leave it to simmer. 
7. In the meantime, boil the pupunha in a large pan of boiling water with a generous pinch of salt for around 5 minutes. Drain and reserve the pupunha while you finish the curry. 
8. Once the curry has slightly reduced, add the lime juice and increase the heat to high. As soon as the sauce begins to boil, add the prawns. Stir for around 5 minutes and turn the heat off so that the prawns do not over cook and turn rubbery. Check the seasoning and add salt and pepper to taste. 
9. In a separate frying pan, quickly sauté the pupunha in butter. Season and add the chopped parsley. 
10. To serve, place some of the pupunha on a plate and cover with the prawn curry. Decorate with the remaining coriander and cashew nuts. 

1 comment:

  1. I, of course, a newcomer to this blog, but the author does not agree