1 fresh coconut
100ml cooking oil
8 curry leaves
1 small cauliflower head, cut into chunky bite-size florets
8 Sea Cuisine Crumbed Butterflied Prawns
8 United Food Co Greenshell Mussels (half shell), defrosted
1 red onion, peeled
600ml Barker’s Professional Malay Curry Sauce
120g baby spinach leaves
8 sprigs fresh coriander
sea salt flakes, to season
Crack the fresh coconut in half and reserve the coconut water. Remove the flesh and using a vegetable peeler or mandolin, shave the coconut flesh on to a baking tray.
To toast the coconut, spread out the shaved coconut on the baking tray and bake in a preheated 180°C oven for 12 to 18 minutes, stirring a few times while it’s cooking so it toasts evenly. Allow to cool and reserve for garnish.
Fried Curry Leaves
In a medium-size non-stick sauté pan add 100mls of cooking oil and bring to a medium high heat (160°C). Add the curry leaves and fry until crisp. Take the pan off the heat, remove the leaves from the oil and place on a paper towel to drain.
Reserve the oil to baste the cauliflower. Do not wash the sauté pan as this can be re-used to build the final dish using all the flavours in the pan.
Place the cauliflower into a mixing bowl and pour the curry oil over the top, mixing to coat all the cauliflower.
Spread out the cauliflower onto a roasting tray and place in a hot oven at 220°C for 25 to 30 minutes or until tender.
Cooking Crumbed Prawns
The Sea Cuisine Crumbed Butterflied Prawns (cooked from frozen) can be deep-fried at 180°C for 2½ to 3 minutes until golden, or oven baked on a tray in a pre-heated oven at 220°C for 8 to 9 minutes, turning the prawns over at 4 minutes.
Manage the timing according to the chosen cooking method to be ready just before plating the dish.
The Final Dish
Start by reusing the sauté pan, place back on the heat and bring to medium heat. Place the onions into the pan and sauté until they are lightly transparent. Add the coconut water and Barker’s Professional Malay Curry Sauce. Bring the sauce up to a simmer.
Add the roasted cauliflower and spinach and mix through. Place the mussels meat side down and as the curry comes back up to a simmer this will heat the mussels through.
To finalise, pour the curry into the desired serving dish, turn the mussels over to present meat side up and top with the crumbed prawns. Finish with the fried curry leaves, toasted coconut and fresh coriander leaves.
Suggested Side Dish: Coconut Rice, Cucumber & Peanut Salad, Roti and Barker’s Professional Spicy Eggplant Pickle
Recipe kindly provided by United Foods Co.