Prawn Curry
A quick, simple and delicious creamy prawn curry with spring onions and mushrooms.
Servings 4
Ingredients
- 2 tbsp Rapeseed oil
- 1 Bunch spring onions chopped
- 225 g Chestnut mushroom sliced
- 300 g Cooked peeled prawns
- 2 tbsp Tomato puree
- 2 tbsp Madras curry powder
- 1 x 400g Tin chopped plum tomatoes
- 150 ml Single cream
- Freshly ground salt & pepper
Instructions
- Heat the oil in a large non-stick pan and gently fry the spring onions for a few minutes to soften (not brown).
- Add the sliced mushrooms and curry powder and fry until cooked through.
- Add the tomatoes, tomato paste, salt and pepper.
- Bring to the boil then reduce the heat to let it simmer and add the prawns and allow to heat through for a few minutes.
- Finally add the single cream and heat through before serving.
- Serve on a bed of basmati rice with your favourite Indian relishes.
Notes
If you're feeling flush then use Tiger Prawns and flat mushrooms for an extra special treat!