{"id":291271,"date":"2025-06-13T18:32:06","date_gmt":"2025-06-13T18:32:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/barbecue-prawns-in-curry-sauce\/"},"modified":"2025-06-13T18:32:06","modified_gmt":"2025-06-13T18:32:06","slug":"barbecue-prawns-in-curry-sauce","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=291271","title":{"rendered":"Barbecue Prawns in Curry Sauce"},"content":{"rendered":"


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A nice and easy dish that\u2019s just at home in the cooler months as it is in the warmer ones.<\/p>\n

BBQ SELECTION<\/strong>This cook up requires an open grill that can hold skewers or straight on to a grill plate if you don\u2019t have any. Being a quick cook, you can use a small BBQ if you want to use a smaller amount of charcoal, or have family\/friends cook their own and spend an afternoon grazing with a larger grill.<\/p>\n

FUEL SET UP\u00a0<\/strong>This was cooked with a small amount of charcoal that is scattered evenly across the bottom of your grill so as not to generate so much heat that it will burn the prawns.Using Firebrand Professional Hardwood Lump the \u2018Fire IT Up\u2019 charcoal starter<\/a> was used to get it going (and to cheat a bit with some toasting of the spices, shhhh!)<\/p>\n

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THE RECIPE\u00a0<\/strong>This recipe can be a traditional curry flavour, or a spicy chilli dish, the choice is yours so have fun experimenting or depending on the seasons.Marinade\u00a0<\/strong><\/p>\n

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  • 12-16 raw prawns, peeled with the tails left on<\/li>\n
  • Grated rind and juice of 1 orange<\/li>\n
  • Juice of 1 lemon or lime<\/li>\n
  • 2 tbsp olive oil<\/li>\n
  • 1 crushed garlic clove<\/li>\n
  • 1 tsp curry powder, or if you like it hot, use hot chilli sauce<\/li>\n
  • \u00bd tsp ground coriander<\/li>\n
  • \u00bd tsp ground cumin<\/li>\n<\/ul>\n

    Curry Sauce<\/strong><\/p>\n

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    • 1 tbsp olive oil<\/li>\n
    • 2 shallots, finely chopped<\/li>\n
    • 1 or 2 crushed garlic cloves<\/li>\n
    • 1 tsp curry powder<\/li>\n
    • \u00bc tsp ground coriander<\/li>\n
    • \u00bc tsp ground cumin<\/li>\n
    • 4 tbsp fish stock (or any light stock you have at hand)<\/li>\n
    • 1 cup whipping cream<\/li>\n
    • 1 tbsp (or to taste) chopped fresh coriander or mint<\/li>\n<\/ul>\n
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      METHOD\u00a0<\/strong><\/p>\n

      Add the marinade ingredients to the prawns, mix, cover and leave to marinate for 30 minutes.<\/p>\n

      Curry Sauce<\/strong><\/p>\n

      Heat the oil and add the shallots until just softened. Stir in the garlic and curry powder, coriander and cumin and cook until fragrant (1-2 minutes). I cheated and did this step on the starter when the charcoal was almost ashed over to make maximum use of the heat from the charcoal, but it\u2019s ok to use the stove for safety.Add the fish stock and bring to a boil then reduce by half. Add the cream and simmer until slightly thickened, then stir in the fresh herbs. Reduce the heat to low and keep warm, stirring occasionally.<\/p>\n

      Grill time!<\/strong><\/p>\n

      While you preheat your grill, thread the prawns on to skewers. Once heated grill the skewers for 3-4 minutes, turning once.Spoon some of the sauce on to a plate or rice and place a skewer on each plate. Enjoy!<\/p>\n

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      Blog contributed by Nadine, a regular favourite home cook ripping it up on Instagram. Check out her wonderful BBQ cooking @silkngrill<\/a><\/p>\n<\/p><\/div>\n