Spicy Prawn Curry Recipe

This is a beefed up version of the curry I used in some prawn puri that I made a few weeks ago, while the puri were a huge success the curry was without doubt the star of the show so here’s the recipe, I will post the bread recipe at some point too.

Serves 4

Rich and spicy mmmmm

Ingredients

• 1 Packet of raw king prawns, butterflied
• 1 green pepper, sliced.
• 1 onion sliced.
• few chestnut mushrooms, sliced.
• 1 tbsp tumeric
• 200ml coconut milk
• 2 large tomatoes, de seeded and finely chopped
• 3 cloves of garlic, crushed,
• 3cm piece of ginger, peeled and grated,
• 1 red chilli, de seeded and finely chopped
• 1 green chilli, de seeded and finely chopped
• 1 lime
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp ground corriander
• 3 tsp chilli powder.
• 1 tsp mustard seeds
• 1 handful of corriander leaves, chopped.
• olive or vegetable oil.
• 1 tsp brown sugar (optional)
• Rice to serve

Method

1. Coat the prawns in Turmeric and set aside.
2. Heat a splash of oil in a pan, add the mustard seeds, when they start to pop, add the chillis, mushroom, pepper and onion, fry until soft.
3. Add the Garlic and ginger and fry for a few minutes until cooked through.
4. Add the rest of the spiced and cook for a few minutes, add the tomatoes and cook until soft,
5. Add the coconut milk and stir through, cook for 5-10 mins or until the sauce has thickened
6. Add the prawns to the pan and stir well, cover with a lid and cook until the prawns are pink, don’t over do it as you don’t want to turn them into rubber bullets.
7. I know some people like their curry a little bit sweeter so if that’s you add the sugar and stir through.
8. At the last minute stir in some coriander leaves.
9. Serve with rice and a squirt of lime juice.