Prawn Jungle Curry to celebrate Sustainable Seafood Day 2017

Recipe - Prawn Jungle Curry to celebrate Sustainable Seafood Day 2017


Sustainable Seafood Day was started 10 years ago by the Marine Stewardship Council (MSC), an international non-profit organisation established to address the problem of unsustainable fishing and safeguard seafood supplies for the future.

To coincide with Sustainable Seafood Day this year, PIRSA held a fantastic event on Friday 31 March at the Adelaide Central Market to showcase the wonderful South Australian commercial fisheries and seafood we have in this State and to celebrate sustainable fishing practices. Held in the Community Kitchen, the PIRSA event included live seafood cooking demonstrations by local chef, Callum Hann from Sprout Kitchen, live interviews with industry representatives and even opportunities for consumers to speak with Fishcare Volunteers about the latest news in recreational fishing.

As part of Sustainable Seafood Day, PIRSA are encouraging all South Australians to cook with and enjoy seafood that has been certified as sustainable by the MSC. To support sustainable fisheries and encourage even more people to think about the seafood they are buying, On The Chopping Board (OTCB) recently got involved by cooking up a quick and easy meal using some of South Australia's finest sustainable seafood.


Prawn Jungle Curry - cooked by Taylor of OTCB!

With Spencer Gulf King Prawns and other ingredients needed, supplied by PIRSA, I (Taylor) decided to give Sprout Kitchen's recipe for Prawn Jungle Curry a try! This subtle yet fragrant curry would make the perfect mid-week meal, as well as being impressive enough to show off at your next weekend dinner party. Packed with delicious cherry tomatoes, broccoli, sweet chunks of pineapple and an abundance of fresh coriander and Thai basil, the curry was simple to prepare and extremely tasty.

The peeled Spencer Gulf prawns were added right at the last minute to gently cook and take on the fragrant flavours of ginger, garlic, lemongrass and kaffir lime from the coconut curry sauce. This recipe could easily be adapted to use up any other vegetables you have on hand, and I would suggest stirring through some fresh chilli at the end if you prefer a hotter sauce!

As the most consumed animal protein in the world, and the most traded food commodity, it is more important than ever to support sustainable fishing practices by choosing certified sustainable and responsible seafood whenever possible. By doing so, we as consumers are able to create positive change in our oceans and help to reduce the impacts on the marine environment, protect local surroundings and wildlife and support local communities.

To know you are buying certified sustainable seafood, look out for the blue MSC tick of approval label on seafood throughout the frozen and fresh sections, deli counters and shelves of South Australian supermarkets.

So, why don't you try cooking a new seafood dish for dinner tonight? Check out the PIRSA website for more great recipes created by Sprout, including a delicious calamari and chorizo cous cous paella and cockles and mussels braised in cider with a shaved fennel salad.



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