Paua Curry

List of ingredients:

2 Paua (well, that's two Stewart Island Paua! Depends how big yours are, you might need more, we work on one per person per serving)
Wee slug of vegetable oil
1 medium onion
2 slices of bacon
1 heaped teaspoon minced garlic
1 pottle 330ml cream
Salt n pepper
1 heaped tablespoon Vencat Hot Curry Powder (The orange jar)

Method:

Go catch your paua. Being sneaky devils, they like hiding in the sea, but if you time it right, they can be grabbed getting only the soles of your gumboots wet. Give them the bash on the end of your deck to tenderize them, then shuck, discarding all the goobie bits and teeth. 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. This recipe is enough for the two of us with a little left over for whoever gets to the fridge first the next day!

Apologies for the photo, it doesn't look the most appetizing, but then again, who first picked up a paua and though it would be tasty!!!

Photo:



Thanks to "madvix" for this recipe.