This recipe is stripped to the bone, so that you can get that curry fix as quickly as possible, yet it is still tasty. It doesn’t involve grinding fresh spices, and it uses cooked, peeled prawns, as the beauty of these is that they only need to be heated through and they’re ready to eat.
This recipe is stripped to the bone, so that you can get that curry fix as quickly as possible.
- 30g(2 Tbsp) Butter or 20mL Cooking Oil
- 2 - 3 Cloves Garlic
- 4 - 6 Tomatoes
- 10g(2tsp) Curry Powder
- 10g(2tsp) Chili Powder
- 1 Fish Stock Cube (May substitute with other flavor if perferred.)
- 5g(1tsp) Sugar
- 3/4 Cup Double Cream, Creme Fraiche, Fromage Frais, Soured Cream, Coconut Milk or Milk
- 400g(0.88lbs) Cooked, Peeled Prawns
- Set a pan over high heat and add 30g butter or 20ml oil (butter will taste better!).
- Add 2 - 3 cloves of garlic, finely chopped or crushed.
- Immediately (or the garlic will burn) add 4 - 6 tomatoes, chopped very finely, and fry until mushy.
- Add the 2 teaspoons of curry powder and chilli to taste, and stir for a few seconds.
- Crumble in a stock cube - technically it should be a fish one, but it doesn't really matter.
- Add a level teaspoon of sugar.
- Add a little double cream (you could also use creme fraiche, fromage frais, soured cream, coconut milk or even milk they all have a slightly different effect). The exact amount is at your discretion. You won't need very much, so add a little at a time, stirring it in until it looks about the color you want.
- Add 400g cooked, peeled prawns. Needless to say, if you buy these frozen, you should thaw them out first. The quickest way to do this it to immerse them in warm water. Frozen prawns absorb a lot of water, so a good tip is to squeeze them gently before adding them to the curry to remove the excess water. Stir them in until they're heated through (which should only be a matter of about 30 seconds or so). Too long and they'll shrink and go tough.
- Serve, along with the delicious rice you've just prepared. Garnish with chopped, fresh coriander leaf.