Prawn Curry - Healthy......ish

Name: Prawn Curry - Healthy......ish
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Red Onion; 1 tsp Paprika; 1 pinch Saffron; 3 Turmeric; 2 tsp All Spices; 1 tsp Cummin; 1 each Ginger Root; 1 Green Chilli, good strength; 2 clove Garlic; 6 Tomatoes; 1/2 box Cherry or small plumb tomatoes; 1/4 Natural low fat yogurt; 1 bunch Corriander; Salt; Pepper; Honey; 1 dash Olive oil; 1 cup Rice; 1 packages Coconut Paste/Milk (optional, read step 7); 1 Vegetable - Sweet/Chiqunio Peppers or Courgette/Aubergine; 500 grams King Prawns, the better and bigger the prawns the better and bigger the test; 1 1/4 Lime - (personal taste, I don't add but you can); 1 packages Concentrated tomato paste (only for emergency if you over sweeten curry)

PedroSL @cook_3872757

Easy curry with out loads of oil or fat coconut. You should have most of all these ingredients in your fridge/shelves, if not go buy because always useful.

PedroSL @cook_3872757

Easy curry with out loads of oil or fat coconut. You should have most of all these ingredients in your fridge/shelves, if not go buy because always useful.

Saved

Ingredients

40 mins

2 servings

1Red Onion
1 tspPaprika
1 pinchSaffron
3Turmeric
2 tspAll Spices
1 tspCummin
1 eachGinger Root
1Green Chilli, good strength
2 cloveGarlic
6Tomatoes
1/2 boxCherry or small plumb tomatoes
1/4Natural low fat yogurt
1 bunchCorriander
Salt
Pepper
Honey
1 dashOlive oil
Asian
1 cupRice
1 packagesCoconut Paste/Milk (optional, read step 7)
1Vegetable - Sweet/Chiqunio Peppers or Courgette/Aubergine
500 gramsKing Prawns, the better and bigger the prawns the better and bigger the test
1 1/4Lime - (personal taste, I don't add but you can)
1 packagesConcentrated tomato paste (only for emergency if you over sweeten curry)

Saved

Steps

40 mins

1

Finely chop onion, ginger, garlic
2

Add dash of oil to pan and heat, once hot add saffron, paprika, all spices, turmeric and cummin. Stir for like a minute and do not let burn.
3

Add onion, ginger and garlic and cook until brownish colour.
4

Dice and add chilli, use half a chilli don't over heat, use fresh chilli more flavour then curry powders.
5

While base paste cooks chop tomatoes into qtrs and add, half cherry/plumb tomatoes and add. Cook down into nice mushy paste
6

Add yogurt and stir in, salt and pepper to taste (be generous with the salt)
7

Start to cook rice, I add coconut paste/milk to rice for this dish, you don't have to. To cook rice I fry small amount of oil, don't let rice burn, then add paste/milk stir in and then just cover with water and keep adding small amounts of water as it boils off.
8

Chop and add vegetables - I tend to use small chiqunio peppers or sweet peppers as add colour and sweetness. Sliced into rings.
9

Now add prawns
10

Chop Corriander and add about half to sauce and stir in.
11

Add dash of honey to taste, if the curry sauce is still acidic add dash more, try it to over sweeten, however if to sweet rescue with concentrated tomato paste (can add lime)
12

Taste your curry
13

Strength - If the curry is not hot enough add more of the chilli
14

Spice Flavour - you want more curry spice whack add a little more cummin and all spice
15

Colour - I like a golden yellow prawn curry, add a little more turmeric to colour yellow and paprika for brown/reddish tint.
16

If the rice is ready then serve, sprinkle on remainder of Corriander to curry and a little to rice.