Our King Prawn curry is a blend of fresh, succulent prime prawns simmered in a rich, aromatic curry sauce that bursts with exotic spices. Each bite is a celebration of authentic flavours with tangy notes of tamarind, balanced with warmth of cumin and coriander.
Ingredients
- 1 tbsp olive oil
- 200g King Prawns
- 1 onion sliced
- ½ tsp dried chilli flakes
- 2 tbsp fresh coriander, roughly chopped
- 2 cloves garlic crushed or grated
- 2cm ginger finely grated
- 300g passata (or tinned tomatoes)
- 1 tsp garam masala and cumin
- 200ml coconut milk
- 2 tsp tandoori masala
- Sea Salt and freshly ground black pepper to taste
Instructions
-
Put the oil in a wide, deep pan and add the sliced onion. Cook the onion on a low heat with the lid on for about 5 minutes until softened but not brown.
- Meanwhile crush the garlic and grate the ginger. When the onions are ready, add the spices, chilli flakes, garlic and ginger. Fry for 1 minute with the lid off, stirring frequently.
- Tip in the passata (or tinned tomatoes) and half the coriander.
- Season with salt and pepper and bring to the boil, then turn down low and simmer with the lid off for 10 minutes.
- After 10 minutes add the garam masala, the coconut milk and the prawns. Cook for a couple of minutes until the prawns are hot and the sauce is bubbling gently.
- Serve with cardamom rice or naans and sprinkled with the remaining coriander