Story: The People’s Prawn
Episode: 3
Presenter: Scott
Air Date: 2nd July

Scott educates the audience on the environmental and health benefits of eating Karumba Banana Prawns whilst cooking up a dish with ingredients straight from the sea.

• Karumba banana prawns can be found at Woolworths in 500g retail packs, peeled and ready to cook so all you need to do is defrost them and enjoy your favourite meal.
• Austral Fisheries have planted over 1 million trees since 2016 in rural Western Australia to offset emissions of its entire business, making the Karumba banana prawn the first in the world to be certified as carbon neutral.
• Prawns have less fat than all land-based animal protein sources, plus they’re naturally high in Omega 3 and 6.
• Karumba Banana Prawns are caught, packed and frozen at sea by Austral Fisheries so they retain freshness and allow for a true culinary experience.

RECIPE

Sri Lankan Prawn Curry, Roti and Coconut Sambal - Serves 4

Ingredients

Sri Lankan Prawn Curry

• 500gm Karumba Banana Prawns
• 50gm shredded coconut
• 2 Tbsp coconut oil
• 1 brown onion diced.
• 1 red chilli thinly sliced.
• 1 2 cm piece of ginger – finely grated.
• 3 cloves garlic diced.
• 20 curry leaves
• 1 Tbsp Sri Lankan curry powder
• 1 tsp turmeric
• 1 tin coconut milk
• 6 kaffir lime leaves
• Juice of 1 lime
• 1 Tbsp palm sugar
• 1 tsp fish sauce

Roti

• 35ml vegetable oil
• 250gm flour
• ½ tsp salt
• 100ml water

Coconut sambal

• 100gm fresh grated coconut or 100gm desiccated coconut mixed with 100gm warm water.
• ½ green chilli- chopped.
• 1 shallot- diced.
• Juice of 1 lime
• 1 tsp cracked pepper
• 2 tsp chilli powder
• 1 tsp paprika
• Pinch salt

Method

Sri Lankan Prawn Curry

1. Defrost prawns overnight.
2. Dry roast the coconut in a pan then set aside.
3. Add the coconut oil and onion and cook for 5 minutes then add the ginger, garlic, chilli and curry leaves and cook for a further 5 minutes.
4. Add the curry powder and turmeric and cook on low for 3 minutes till fragrant.
5. Add the remaining ingredients (besides the prawns) with 100 ml of water and bring to a boil then turn down and cook on low for 30 minutes.
6. Remove the Kaffir lime leaves and add the prawns and toasted coconut- bring back to the boil for 5 minutes or until cooked through.
7. Serve curry in a bowl with roti and coconut sambal on the side. Garnish with crispy curry leaves or fresh coriander.

Roti

1. Place the flour and salt in a bowl, mix in half the oil then gradually pour in the water stirring the whole time.
2. Once combined knead on a bench for 5 minutes until soft and elastic then rest for 1 hour.
3. Shape into 6 balls.
4. Heat up a pan to medium heat and roll out the dough with a rolling pin thin and flat.
5. Fold in each side of the circle to the middle to create a square-shaped dough.
6. In batches place the remaining oil in the hot pan and carefully add the dough- cook for 2 minutes on each side until golden brown.
7. Pile them up on top of each other to help steam and rest once cooked.

Coconut sambal

1. In a mortar and pestle add the green chilli and pound to a fine paste, add the onion and continue for 1 minute.
2. Add the lime juice then the spices.
3. Fold in the coconut and pound for a further 1 minute to develop the flavours.
4. Season with salt.

For more information:
https://karumba.australfisheries.com.au

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