Last week, I made this Spicy Prawn Dish as I know that we all love prawns in this house, including my son Ted. We also enjoy a curry so I decided as I have not made one in a while to make a delicious prawn curry. I thought I would change the spices I use and the meal was slightly hotter than I was expecting. So as well as using prawns I decided to add cayenne pepper to this dish and it was hot. But still yummy.
Including prawns and spices in your diet regularly means you can get numerous health benefits. Prawns are a good source of unsaturated fat, which makes up the majority of its fat content. Unsaturated fats can help to improve your blood cholesterol levels when you eat them in place of saturated or trans fats.
Prawns like other fish and shellfish, are a good source of omega-3 fatty acid which your body does not naturally produce. Omega-3 can help to reduce inflammation and help to reduce your risk of serious illnesses as well as help with brain function.
Cayenne pepper has been used for 9,000 years as a food but also as a medicine. It too can reduce inflammation in the body but its best use is helping with circulation and reducing acidity. Cayenne pepper is also excellent for digestion because it can help produce saliva. It stimulates our salivary glands, which is needed to begin the digestive process.
The spice can stimulate the flow of enzyme production, which is important for our digestive system to work properly. It helps to stimulate the gastric juices that the body needs to metabolise food and toxins. So this spicy fish dish is a great way to improve your Omega 3 levels and help your digestive juices to flow in your diet.
- Sharp Knife
- Chopping board
- Small bowl
- Prawns x 500g
- Chicken stock x 250 ml (Please see http://www.alexisrealfoodwagon.com for details.)
- Onion x 1 large
- Garlic x 2 cloves
- Butternut squash x 1 medium
- Carrots x 2
- Courgettes x 2
- Spinach x 1 large bag
- Cayenne pepper x 1/4 tsp
- Ground coriander x 1 tsp
- Ground cumin x 1 tsp
- Ground cinnamon x 1/2 tsp
- Oregano x 1 tsp
- Bay leaves x 2
- Yogurt x 300mls
- Salt and pepper
- Olive oil for frying
- Peel and chop the onion, garlic, butternut squash and carrots, then just chop the courgette into small chunks, about 2 cms thick.
- Heat the pan on a medium heat and drizzle olive oil in the bottom.
- When the saucepan is heated put the onion, garlic, butternut squash, carrot and courgette into the pan and fry until the onion becomes translucent.
- Mix the ground coriander, cayenne pepper, ground cumin, ground cinnamon and oregano together in the small bowl and add the mix to the saucepan.
- Stir the vegetables and spices for a further 2 minutes.
- Pour in the chicken stock, bring it to the boil and leave to simmer for 30 – 40 minutes or until the vegetables are soft.
- Add salt and pepper to taste.
- Once the vegetables have softened, add in the prawns.
- If cooked let them heat through and if not cooked, let them cook in the curry until they turn pink.
- Finally, just before serving, add the yogurt.
- Serve with a bowl of brown rice.
Although this dish was spicy, we all enjoyed it. If you do find it a little spicy then you can always add more yoghurt. It’s a healthy dish that is full of flavour due to the herbs and spices. It’s a great dish to keep in the freezer for a Friday night take away. However you decide to enjoy it, as always, please enjoy.