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Recipe:

Goan Tiger prawn curry with coconut and coriander

Butterflied tiger prawns in a spicy coconut curry with fresh coriander and Basmati Rice

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Luke's Reviews:

Stars
Delicious three course meal. Fast and friendly delivery, mine was actually delivered by the chef himself which was a lovely touch, although I guess thats not always possible. The starter of pork belly rillettes was a beautifully seasoned starter. I loved the caper berries, and the chutney was the perfect accompaniment to the coarse and rich pate and crunchy crisp breads. The main course was stunning. The aged ribeye steak was deliciously char-grilled, your knife ran through like butter to reveal a perfectly medium rare steak. The puy lentils had a wonderful smoky flavour I expect from the smoked bacon used. The Salsa Verde added a fabulous punch to the dish. The whole thing had a real wow factor. The Lemon Posset really was the most fabulous Lemon Posset I have ever tasted. It was both decadent and refreshing at the same time. The raspberries, and being served in its own little earthenware ramekin was a special touch. Only constructive criticism I could give would be : At first I was worried the plastic containers would steam the dishes, but because the meal was cooked and delivered to order this didn't seem to effect the dishes at all. Will find a way to reuse the plastic containers or pop them in the recycling. I will use the earthenware ramekin to cook with. My meal was warm enough for me, however I think some may have wanted to heat it up a bit more. I am someone who really loves to cook, especially having a chef in the family. It is very rare I am not disappointed by a takeaway, and so tend not to order in. However this was such a brilliant surprise to enjoy such a superb restaurant quality meal that I didn't either have to cook or go out for, at a price that I could order during the week guilt free. In fact if I am honest it was better than most restaurants I have eaten in recently. Brilliant stuff. - Claire,SE5
Luke Mackay SW2

Hello, I'm Luke. In my opinion, there's something special about private cooking. As a chef, I love that you have to do everything - design the menu, go shopping, prep, cook and then wash up - I love the control it affords, the sense of accomplishment and the... (more)

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