Recipe OF THE WEEK
PRAWN MASALA CURRY
Prep time: 5 minutes, Cook time: 20 minutes
3 tbsp rapeseed oil
1 tsp mustard seeds
2.5 cm cinnamon stick
10 curry leaves
2 tbsp garlic and ginger paste
2 green chillies, finely chopped
2 tbsp curry powder
50ml tomato puree
600g raw prawns, peeled
200ml thick coconut milk
2 tbsp light soy sauce
1 small bunch of coriander, chopped
Salt and freshly ground black pepper
Juice of 1-2 limes
1 tsp garam masala
FOR THE CURRY SAUCE:
2 tbsp rapeseed oil
3 brown onions, finely chopped
1/4 red pepper, diced
1 tbsp mixed garlic and ginger paste
1 large tomato, diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground turmeric
1/4 tsp ground fenugreek
1 litre water
1 To make base curry sauce, heat oil in a saucepan, saute onions and pepper for five minutes. Add remaining ingredients except water, stir and fry for 30 seconds.
2 Add 250ml water and simmer for 5–10 minutes until evaporated by half. Add another 250ml, blend until smooth and add 500ml.
3 Once ready, heat oil for curry in a large frying pan. When visibly hot, toss in mustard seeds and cinnamon stick. When seeds begin to pop, add curry leaves and fry for 15 seconds until fragrant.
4 Stir in garlic and ginger paste and bring to a sizzle. Add chillies, stir well.
5 Add curry powder, tomato purée and 125ml of the base curry sauce. Bring to a simmer.
6 Add prawns and 275ml of base curry sauce. Simmer until prawns are cooked through.
7 Add coconut milk and soy sauce. Stir in coriander and season. To serve, squeeze with lime juice and sprinkle with garam masala.
One of those fuss-free curries, that can be made in half the time but will still taste as good as the takeaway