This is another really quick mid-week meal so long as you prep everything you need first and then cook it all in a flurry of steam and yummy smells…Read More »
I had this for lunch today, obvs it was lovely, but I realised I have about 4-5 prawn curry recipes. I love this one for its simplicity and speed.
Glug of oil
1 tsp black mustard seeds
Stick of cinnamon
4 vine-ripened tomatoes chopped small
500g raw tiger prawns, peeled and de-veined
Small can of coconut cream (about 150ml)
1 Aubergine remove skin and cube
bunch of chopped fresh coriander, separate the stalks
For the curry paste
1 medium onion, chopped
3 garlic cloves, crushed
2 green chillies, deseeded and chopped
2.5cm fresh ginger, chopped
OR 1 cube of my frozen green massalla
4 tsp paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp turmeric powder
1/2 tsp salt
Squeeze of lemon or lime juice
Get your food processor out. Put the curry paste in and blend until smooth. Transfer to a bowl and set aside.
Heat the oil in a frying pan over a medium heat, add the cinnamon and mustard seeds until they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.
Stir in the tomatoes and chopped coriander stalks and cook for 5 minutes, stirring, until they have broken down in the sauce. Let it cook out and then add the aubergine. Cook for about 5-7 minutes and then add the prawns and coconut cream and simmer gently for 3-4 minutes, until the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with rice or roti/chappati.