Try this delicious creamy pāua curry – nothing better than some kiwi kaimoana!
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 Paua large ones!
- Wee slug of vegetable oil
- 1 medium onion
- 2 slices of bacon
- 1 teaspoon heapedminced garlic
- 1 pottle 330ml cream
- Salt n pepper
- 1 tablespoon heapedVencat Hot Curry Powder The orange jar
Ingredients
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Instructions
- Shuck, discarding all the goobie bits and teeth, the paua. Scrub well to get rid of any sand, seaweed or general debris then slice very finely.
- Chop onion as finely as you can and also the bacon. Using scissors is a lot easier to make bacon into fine pieces rather than a knife.
- Heat your oil in a good heavy frying pan (our cast iron one is fabulous).
- Sweat off your onions for a couple of minutes then add your garlic and leave for another minute or so. Add your sliced paua and stir well.
- Sprinkle over curry powder (add more or less depnding on how hot you like it). Pour in the pottle of cream and let the mix gently simmer for about 5 minutes. Season to taste with sea salt and pepper. I recommend freshly ground or cracked pepper, ready ground is the devils dust and should not be used.
- Leave to simmer for another 5 minutes or so, depending on how thick your paua slices are. When it is ready the sauce should be fairly thick and the paua tender but not rubbery. Serve over some plain basmati rice.
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Very lovely dish.amazing!!.
My little take on .
Add lemon pepper salt lilttle brown sugar and lemon zest!!!
Youll love it.
If you want to thickn.little corn flour before dishup.
Enjoy!!