Coconut Prawn Curry

• total tid: 9 minutes

Ingredienser

PRAWNS

1kg prawns, peeled and deveined

1 tsp garam masala

½ tsp ground cumin

1 tsp mild Indian curry powder

¼ tsp red chilli powder

Pinch of salt

Vegetable oil, to cook

CURRY SAUCE

2 tbsp butter

1 onion, finely chopped

1 tbsp minced garlic

2 tsp minced ginger

1½ tsp garam masala

1½ tsp ground cumin

1 tbsp mild Indian curry powder

250g crushed tomatoes

1 tsp red chilli powder

1 tbsp brown sugar

1 tbsp fish sauce

Salt, to taste

200ml coconut milk

Instruktioner

Mix the prawns with the garam masala, cumin, curry powder, chilli powder and salt.

Heat a little vegetable oil in a large frying pan or wok over high heat. Add the prawns and cook until seared on the outside but not completely cooked through. Remove and set aside.

In the same pan, melt the butter over medium heat. Add the onion and cook until softened, then add the garlic and ginger and cook for 2–3 minutes until fragrant.

Stir in the garam masala, cumin and curry powder and cook for 30 seconds. Add the crushed tomatoes, chilli powder, salt, brown sugar and fish sauce, then stir through the coconut milk.

Simmer for about 5 minutes until the sauce has thickened slightly. Return the prawns to the pan and cook for another 1–2 minutes, or until just cooked through.

Serve with rice and finish with spring onion or coriander and chilli oil if you like!

Note - You can also swap the prawns for chunks of firm white fish, or use a mix of both.