Another super tasty curry that doesn’t take long to come together. Add more, or less chilli to flavour. This recipe is a medium heat. Serve up with rice and maybe some Naan bread. Also like any curry the flavour will develop the longer you leave it. So any leftovers will be even tastier tomorrow!
- 1tsp garam masala
- ½ tsp ground cumin
- ½ tsp turmeric (or curry powder)
- ¼ tsp red chilli powder (to taste)
- 1 tablespoon oil
- 500g peel prawns
- Splash of oil
- Knob of butter
- 1 medium onion, finely chopped
- 5 cloves of garlic, minced
- 2 teaspoons minced ginger
- 1 ½ garam masala
- 1 ½ ground cumin
- 1 tsp coriander
- 1 tsp turmeric or curry powder
- 400g can crushed tomatoes or Passata
- ½ – 1 teaspoon chilli powder (to taste)
- 1 ½ teaspoons brown sugar
- 400ml can coconut milk/cream
- Green end of spring onion for garnish
- Combine spices from the prawns list in and mix in the prawns with a teaspoon of oil.
- Heat fry pan with a splash of oil to high. Sear prawns for 60seconds each side and remove from heat. The prawns will be finished cooking later. Remove from heat.
- In the same frypan add some more oil and butter and fry off onion till clear. Combining with the bits of prawns left in the pan.
- Add garlic and ginger for 60 seconds. Add seasonings from the sauce list. Stir till fragrant.
- Add tomato/masala, sugar and coconut milk/cream. Simmer till sauce thickens.
- Add prawns and cook through (about 60seconds).
- Remove from heat and serve with rice and garnish with sliced spring onion slices.
Cooking with Cameron
The Fathering Channel