Main · 25 minutes · Serves 2
AyurCurry prawns with grilled peaches
Fruit beside a curry is an old habit, and a good one. Sweetness and a little acidity give the spice something to push against, and the heat reads as warmth rather than burn.
Here the fruit is peach, cooked on the same grill as the prawns. The cut faces caramelise where they touch the bars, so the edges go almost jammy while the middle stays firm, and a peach that was only sharp turns sweet and smoky at once. A little Honey'd Heat on the cut faces helps: its sugar and honey catch on the bars, and its Aleppo pepper meets the AyurCurry halfway.
Leave the shells and heads on. The shell protects the flesh from the heat and holds the blend against it, and the heads are where the flavour is if you are the kind of person who sucks them. Peeling at the table is part of the meal.
- Serves
- 2
- Time
- 25 minutes
Ingredients
- 8 large shell-on prawns, heads on, about 500 g
- 2 tsp AyurCurry
- 2 tbsp neutral oil, plus a little for the peaches
- 2 ripe but firm peaches
- 1 tsp Honey'd Heat
- Flake salt, only if it needs it
Method
- Rinse the prawns and pat them completely dry. If you want to devein them, run a small pair of scissors down the back of each shell and lift out the dark thread; the shell stays on.
- Stir the AyurCurry into the oil in a wide bowl, add the prawns and rub it all over them, into the cut along the back if you made one. Leave them in the bowl while the grill heats, about 10 minutes.
- Get a grill, a barbecue or a ridged griddle pan properly hot.
- Halve the peaches, twist out the stones and cut each half into thick slices. Brush the cut faces with a little oil and sprinkle them with the Honey'd Heat.
- Grill the peaches first, for 2 to 3 minutes a side, until they carry dark bars and have softened at the edges but still hold their shape. Move them to the plate.
- Grill the prawns for 2 to 3 minutes a side, until the shells have turned deep orange and caught in places and the flesh is opaque all the way through. Stay with them: a prawn goes from done to rubbery in about a minute.
- Lay the prawns over the peaches. Taste before you salt, because the blends already have some, and eat with your fingers.