Prawn Tandoori Curry

Prawn Tandoori Curry.
Meet your new favourite midweek Curry recipe. This Prawn Tandoori Curry is one of the simplest but tastiest curries I have created and it’s on the table within thirty minutes.

This Prawn Tandoori Curry has a mild, aromatic flavour with creaminess from coconut milk and sweetness from peppers. Serve with rice or as I have, with naan bread.

RECIPE

SERVES 2

DIFFICULTY LEVEL Rookie

Ingredients:

• 200g raw or cooked prawns
• 1 Onion
• 3 cloves garlic
• Thumb size piece of ginger
• Tin of coconut milk
• One pepper (any colour), thickly sliced
• 2 tablespoons tomato purée
• 2 tablespoons Tandoori spice mix
• Coconut oil or any other kind of oil

Method:

1. Place the onion, garlic and ginger in a food processor and pulse to a paste.

2. In a large saucepan, place a teaspoon of oil and the onion, garlic and ginger paste. Cook on a low heat for about 10 minutes. Add the Tandoori spice mix and stir through for one minute.

3. Increase the heat to medium, add the tomato purée and stir through for one minute. Add the sliced pepper and then pour in the coconut milk gradually, stirring well, and allow to simmer for around 10 minutes until thickened to your liking.

4. If using raw prawns, add them and cook for 3-4 minutes until pink through. If using cooked prawns, add and stir through for one minute until heated through.

5. Enjoy with naan bread or rice!

Tips

• For perfect rice every time, add one cupful of rice to a sieve and place under the cold water tap for 1 minute. Add the rice to a pan and fill the same cup with double the amount of boiling water. Add to the pan of rice, add seasoning and stir. Cover and simmer over a low heat for 10 minutes.
• Use cooked chicken instead of prawns.
• Make it veggie: add extra veg such as mushrooms, roasted butternut squash or aubergine. Add a tin of drained chickpeas, too.