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Ponthier - Prawn and pumpkin curry

Prawn and pumpkin curry

PRAWNS
Prawns
Olive oil
Salt, pepper
20
SQ
SQ
Shell the prawns, taking care to leave the last shell ring with the tail intact attached to the prawn. Make an incision in the back of the prawn, devein and reserve. Just before serving, cook the prawns on a high heat in olive oil. Add salt and pepper.
HERB RICE
Basmati rice
Bunch of fresh coriander
Bunch of fresh flat parsley
Flaked almonds
Salt, pepper
250g
1
1
50g
SQ
Chop the herbs finely and reserve. Cook the Creole rice and keep warm. Just before serving, mix the herbs with the rice.
PUMPKIN SAUCE
Prawn heads
Onion
Carrot
Tomatoes
Cognac
Bird’s eye chilli
Double cream
Curry
PONTHIER pumpkin purée
Water
Garlic, thyme and bay leaf
20
1
1
2
4cl
½
10cl
10g
150g
SQ
SQ
Prepare the garnish by chopping the onions, carrots and tomatoes into small cubes. In a casserole, brown the prawn heads and then flambé them with the cognac. Add the garnish, garlic, thyme, bay leaf, bird’s eye chilli and curry and sweat together. Add the water and cook on a medium heat for around 1 hour. Strain, then add the cream and the PONTHIER pumpkin purée. Cook on a low heat for around 15 minutes and keep warm.
Assembly
Combine the prawns with the sauce and arrange in a soup plate with the herb rice and sprinkle with the almond flakes

You could replace the PONTHIER pumpkin purée with a mix of the PONTHIER red pepper and PONTHIER tomato purées. You could also replace the prawns with seashells.