Quick and easy prawn curry

THIS dish is great for a quick home cooked midweek meal. Prawns are on the pricey side so quite often I will make a prawn curry and add a boiled egg sliced in half to help it go a bit further. The contrast of the two main items works very well.

Ingredients

Serves four

24-32 raw peeled king prawns 1 large onion finely diced

4 tsp mild curry powder

2 tsp garlic puree

2 tsp ginger puree

2 tsp garam masala

Chilli powder to taste

200g tomato puree

400ml water

4 tbsp vegetable oil

Method

Mix the water with the tomato puree until well combined. Fry the diced onions in the oil until translucent over a medium heat.

Add the garlic and ginger puree and turn the heat up high and stir fry for a further 2 minutes.

Add the curry powder and chilli powder and stir fry for another 2 minutes. Add a little extra oil if needed to prevent sticking and burning.

Add the prawns and cover with the water and tomato mix and bring up to a boil then simmer until the sauce has reduced and thickened.

Turn the prawns over a couple of times during this process to ensure they cook through and turn pink. Stir in the garam masala for the last few minutes. Taste and season with salt and add more chilli if desired.

Serve garnished with fresh coriander leaves over plain rice.

The above is the basic quick and easy recipe. However you could also try one or more of the following as extra options:

Add a teaspoon of fennel seeds with the curry powder stage. They have a great affinity with prawns.

Use fresh red chillies such as mild bullet, hot birds eye or very hot scotch bonnets.

Add a teaspoon of sugar and a couple of table spoons of double cream to enrich it.

Add some diced red pepper when cooking the onion.