This is a very simple Indian curry that tastes delicious. Serve it with rice and or Naan bread for a traditional meal. You will find that making a curry is much cheaper than the take-away verion, and much much more delicious that the out-of-the-jar versions! This recipe suits my taste for spiciness, but feel free to add more or less spice as you prefer. The quantities shown in this recipe serve 4.
Ingredients- 500g Fresh prawns, peeled
- 2 Red peppers, chopped
- 3 tsp Ground coriander
- 1 tsp Ground cumin
- 2 tsp Ground paprika
- 1/2 tsp Ground turmeric
- 4 Cloves Garlic, finely chopped
- 2cm Fresh ginger, finely chopped
- 2 Chilli peppers, finely chopped
- 1 Onion, chopped
- 2 tbsp Tomato puree
- 400ml Coconut milk
- Juice of 1 Lime
Method- Fry the onion, garlic, ginger and chillis over a gentle heat until the onion is translucent.
- Add the red peppers and fry for a further 5 minutes.
- Add the tomato puree, spices and coconut milk and stir well.
- Add the prawns to the curry sauce and simmer the sauce for 10 - 15 minutes, or until the prawns have turned pink and are thoroughly cooked.
- If necessary simmer the curry for a little while longer to thicken the sauce.
- Add the lime juice and serve immediately.
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