Well it is quite clear that you like your curries! As part of #NationalCurryWeek we asked you what your homemade curry creations will be and over 600 of you got in touch to share your favourite recipes. From incredible Red Thai Curries to the more traditional Tikka Masalas, we have been salivating all week reading your comments. People even sent in some pictures of their meals – some are so good we’re not convinced they’ve not be nabbed off the internet!
The one that stood out for us though was Sonja Newrick’s Goan Prawn Curry served with homemade Tarka dhal and pilau rice – it sounded so delicious that we have sent Sonja a case of Hogstar to enjoy alongside it this weekend. She has been kind enough to share the recipe too:
Goan Prawn Curry
450 grams king prawns raw, peeled, washed in cold water
2 onions finely chopped
1 garlic clove finely chopped
1 inch-sized piece ginger finely chopped
200 grams tinned tomatoes blended
100 ml light coconut milk
1 tsp lemon juice
1 tsp salt
Low calorie cooking spray or oil
Fresh coriander optional, to garnish
- Heat a heavy based pan over a medium heat, and spritz liberally with low calorie cooking spray. Add the contents of sachet 1 from your Spicentice kit, and sizzle for a few seconds.
- Add the onion and fry until lightly browned. Add the garlic and ginger, and continue to fry.
- Add the tomatoes, contents of sachet 2 from your Spicentice kit, the salt, and the lemon juice. Stir well.
- Add the coconut milk with 100ml cold water.
- Add the prawns, stir, and simmer for 5-10 minutes on a low heat, until the prawns are cooked through and tender. Avoid overcooking so they don’t become hard and chewy!
- Check the seasoning, garnish with coriander, serve, and enjoy!
350g dried red split lentils, washed and drained
1 tsp turmeric
1 tsp finely grated fresh root ginger
1 aubergine, cut into small cubes
2 tomatoes, roughly chopped
200g baby spinach leaves, roughly chopped
Low-calorie cooking spray or oil
2 tsp each of cumin seeds and black mustard seeds
1 tsp each of ground cumin and ground coriander
4 garlic cloves, finely chopped
Salt and freshly ground black pepper
1 tbsp finely chopped fresh coriander
- Put the lentils, turmeric, ginger and 1.25 litres of water in a large pan, stir and bring to the boil. Reduce the heat to medium-low and simmer gently for 15-20 minutes, skimming off any froth and stirring occasionally.
- Add the aubergine, tomatoes and spinach and cook for another 12-15 minutes, stirring often. Remove from the heat and set aside.
- Spray a small frying pan with low-calorie cooking spray and place over a medium-high heat. Add the cumin and mustard seeds. As soon as they start to pop, add the ground spices and garlic, stir and cook for 1 minute. Add these spices to the lentil mixture.
- Return the mixture to the heat, season and bring to the boil. Remove from the heat, stir in the coriander and serve immediately with a chickpea and chilli or pilau rice.
The crispness and depth of flavour of Hogstar makes it perfect for cutting through the spices of a curry and works especially well with seafood curries. If you have plans to get the spices stirring this weekend, or will just be getting a takeaway in, you are going to want to get the Hogstar lagers in too with our special National Curry Week Multibuy offer. When you buy 2 cases of Hogstar bottles or cans you can get the third half price – perfect for stocking up ahead of the next few curry nights!
The offer runs until Wednesday from the Brewery Shop and online with free shipping.