Vintage Gourmet: Prawn Curry

As a movie buff, I am following the whole discussion about The Help with great interest.  This isn't a new discussion, of course, but it seems to have risen as a topic of conversation again because the movie is up for a number of Oscars this weekend, and Viola Davis and/or Octavia Spencer may actually win.

The issue is partially who has the authenticity and the right to tell the story of African-American maids in the 1960s South, and also whether it is demeaning for prominent actresses to have to play maids at this point in their careers.

I'm not participating in this debate, other than to say I'm always happy to see Viola Davis in any role and she gave a great interview on NPR where she talked about drawing on her mother's experiences as a maid.  The movie itself was kind of a meh for me despite some good acting.

The interesting question to my mind is this:  what is authentic? 

I swear that long segue has something to do with cooking.  Last week, I decided to make a prawn curry, mostly because I'd had a not-great chicken curry at an Asian-fusion restaurant the week before that was totally ruined by the addition of a liberal handful of pineapple tidbits.

Surely, I thought, I could make something more authentic than that.  But really, I'm not sure that I did, particularly after reading the terrific curry recipes written by some of my fellow bloggers.

I will say this:  it tasted awfully good, authentic or not.  A warning on the heat quotient:  I left the seeds in the bird peppers, but omitted them from the habanero.  It was what I'd called medium spicy, not for the faint of heart but not requiring either David or I to fan our mouths in pain.

Prawn Curry
Adapted from Gourmet Magazine, August 2008

1 small red bird pepper, minced
1 small yellow bird pepper, minced
1 small orange habanero pepper, seeds omitted, minced
1 tsp. good-quality hot curry powder (I used Penzey's)
1 tbsp. fresh ginger, peeled and minced
4 garlic cloves, chopped
1 1/2 tbsp. vegetable oil
1 tsp. whole mustard seeds
1 tsp. whole coriander seeds
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
1 medium onion, sliced
1 can light coconut milk
1 1/2 pounds large prawns, peeled

Warm a large skillet over medium heat, then add the oil.  When the oil is shimmering, add the chiles, curry powder, garlic and ginger.  Cook, stirring frequently until the chiles are softened.

Add the mustard and coriander seeds, cumin and turmeric and cook, stirring frequently, until the seeds start to pop.

Add the onion and cook for about another five minutes, stirring occasionally, until it starts to go limp.  Then add the coconut milk and stir to combine the ingredients.  Cook until the milk is reduced slightly, about five minutes.

Add the shrimp and cook until they are bright pink and cooked through, about five to seven minutes.  Taste for seasoning and serve hot with jasmine or basmati rice.  I added a few drops of sesame oil to the rice for a little additional depth of flavor.

Serves four as a main course.