A really nice alternative to either vegetable curry (my go to) or chicken curry (v basic), this prawn curry doesn’t have the usual flavours. It’s far more aromatic, thanks to the addition of lime juice and fresh coriander.
This is also a really speedy meal to make, as besides the vast array of spices involved (cupboard essentials anyway!), there isn’t much else involved in the recipe.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 400g prawns, defrosted
- 400g tin chopped tomatoes
- juice of 2 limes
- ¼ tsp ginger
- ¼ tsp chilli powder
- 1 tsp tumeric
- 1 tsp ground coriander
- salt and pepper
- 2 tsp curry powder
- 1 tsp cumin, ground
- bunch chopped fresh coriander
- can add in extra vegetables, such as celery, peppers, mushrooms)
Method:
- Heat oil in a pan, and add the onions and garlic to soften. If using extra vegetables, add at this point too.
- Add all of the spices, and the prawns, and mix well.
- Add in the tomatoes and lime juice, season, and leave to simmer for a little while (15-20mins).
- Before serving, add in the fresh coriander, stir around.
- Serve with rice and naan, with a sprinkling of fresh coriander on top.
Really enjoyed making this dish as it is so simple, and I LOVE prawns. Its freshness is its main appeal, and is a good spring/summer curry.
Costs: from Tesco, £5.84 – approx. £1.46 per portion. This does not include any of the spices. If buying spices from scratch, this would be a little more expensive, but most of these things can be found in your cupboard anyway, or else pinched from a flatmate!
The Night-Time Scribbler 