Tiger Prawn & Haricot Bean Soup/Curry Oil

Name: Tiger Prawn & Haricot Bean Soup/Curry Oil
Yield: Serves Four
Ingredients: 1 bouquet garni, thyme, bay leaf and parsley tied together; 1 garlic clove, peeled, smashed; ½ tsp ground turmeric; 2 tbsp medium curry powder; 300 ml rapeseed oil; 12 tiger prawns, peeled, deveined, left whole or cut into bite-sized pieces; sea salt & black pepper; 30 g cold salted butter, cut into cubes, plus a few knobs for frying; 150 ml double cream; 300 ml chicken stock; 1 carrot, peeled, sliced; 250 g dried haricot beans, soaked overnight in cold water; 1 small onion, peeled, halved; ½ tsp fennel seeds; 1 pinch smoked cayenne pepper

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Curry Oil

300 ml rapeseed oil
2 tbsp medium curry powder
1

Starter
Gluten-free

Method

To make the curry oil

Place the ingredients into a saucepan over a very low heat and simmer for 30 minutes. Remove from the heat and allow to cool before straining the oil through a very fine sieve. Set aside until needed.

To make the soup

Drain the haricot beans and place in a saucepan. Add the onion, c