PRAWN CURRY
“To allow the flavours to really shine, this curry can be prepared a day ahead and served with fresh basmati rice or roti.”
Serves 8 to 10
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes
onions 2, finely chopped green chillies 2, slit curry leaves 2 sprigs butter 2T diced tomatoes 2 x 400 g cans ground turmeric 1t ground coriander 1t ground cumin 1t salt, to taste fish masala 2t garlic-and-ginger paste 2t garlic 1t
Worcestershire sauce 4T brown sugar 1½ T
Woolworths freshly frozen uncooked shell-on large prawns 1 kg, deveined and rinsed fresh coriander a handful, roughly chopped basmati rice, rotis or poppadoms, for serving
1 Sauté the onions, chillies and curry leaves in the butter until the onions have softened. 2 Add the tomatoes, spices, garlic and ginger and braise until fragrant. Stir in the Worcestershire sauce, then add the sugar. Add the prawns and cook to your preference. 3 Garnish with coriander and serve hot with basmati rice, poppadoms or rotis.
FAT-CONSCIOUS, HEALTH-CONSCIOUS