Tangy near-instant prawn curry

Tangy near-instant prawn curry

By
From
Anjum's Quick & Easy Indian
Serves
4
Cooking time
10 mins
Photographer
Lisa Linder

A lovely, creamy curry with the intense, rounded flavour of sun-dried tomatoes, which works so well with prawns. This is great with crusty bread, Indian breads, rice or even pasta! Provided you have gathered your ingredients to hand, you can start the curry when you put on the water to boil for the rice or pasta, and both should be ready at the same time.

Ingredients

Quantity Ingredient
2-3 tablespoons vegetable oil
1 teaspoon mustard seeds
8-10 fresh curry leaves
3 fat garlic cloves, grated
2 large tomatoes, finely chopped or blended
4 tablespoons sun-dried tomato puree, or to taste
1/2 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon roasted ground cumin
salt
500g raw king prawns, shelled and deveined
3 tablespoons creme fraiche
or 3 tablespoons single cream
large handful coriander leaves, chopped

Method

  1. Heat the oil in a large non-stick saucepan. Add the mustard seeds and, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.
  2. Add the tomatoes, tomato purée, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.
  3. Add the prawns, crème fraîche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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