Quick & Spicy Prawn Curry
A hot and creamy prawn curry to tantalise your taste buds, perfect for a quick midweek meal
Servings 4
Ingredients
- 3 tbsp rapeseed oil
- 1 onion roughly chopped
- 1 red chilli deseeded & finely chopped
- 3 cm ginger root chopped
- 4 garlic cloves crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 400 g large cooked peeled prawns I use thawed frozen
- 400 g can Italian chopped tomatoes
- 2 tsp tomato paste
- 150 ml single cream
- 3 – 4 packs Veetee Basmati Rice
- Garnish
- coriander leaf chopped
Instructions
- Heat the oil in a large wok style pan and fry the onion, ginger and garlic stirring, for 5 minutes.
- Add the chilli and carry on frying for another 5 minutes or until the onions start turning golden.
- Add the spices and fry for 2 minutes, stirring.
- Cook the Veetee Basmati Rice in the microwave according to the instructions.
- Add the prawns, chopped tomatoes and tomato paste, bring to the boil and then lower to a simmer for 3 minutes, stirring.
- Stir in the single cream and heat through for 2 more minutes.
- Serve with the Veetee Basmati Rice and garnish with chopped coriander.
Notes
Quick tip for thawing prawns is to spread them out on a large plate and put them in a cold oven with just the fan running for about 25 minutes and then drain off the excess water.