If you haven’t noticed already, I’m quite partial to a good curry. However, I have never made or eaten a prawn curry… until now!
I have always loved prawns, and with my skill of cooking them – I thought I should try it. So, I did, and it was the best curry I have ever made.
And because it was so god damn good, we have a nice little recipe for ya. It takes around an hour in total, and only one pan is needed!
Here is what you’ll need to make two/three portions:
- 500g of uncooked prawns – you can use any kind of prawn, I used king but some people may prefer jumbo or coldwater.
- One fish stock pot – I bought mine from Tesco, you get a pack of four for a pound. It’s gluten and dairy free.
- 3tbsp Cumin
- 3tbsp Turmeric
- 1/2tsp of ground ginger
- Soy sauce (to your taste)
- Sweet chili sauce (to your taste)
- Black Pepper and Salt (to your taste)
- Two bell peppers
- Garlic (1-2 cloves)
- 4 mushrooms
- 200g of sliced onion
- 150g of garden peas
- 150ml of boiling water
- 3tbsp Rapeseed Oil
- Lemon juice
- Lime juice
- 4 cherry tomatoes
- Heatproof jug
Let’s get started!
- Add the rapeseed oil to the pan, have the stove on medium heat. Add the onion and garden peas to the pan and leave to brown.
- Chop the mushrooms and put them in the pan. Add the soy sauce and some of the sweet chili sauce.
- Place the stock in the jug, add the cumin and turmeric then add the boiling water (from a kettle, preferably) to the jug.
- Once stirred, add to the pan.
- Chop the cherry tomatoes into four, add to the pan.
- Add the garlic, bell peppers, salt, pepper, and ginger to the pan.
- Leave to simmer.
- After 5 minutes, add the lemon and lime and the rest of the chili sauce.
- Add the prawns to the pan.
- Mix the prawns in so they soak up some of the juices for a few minutes and begin to curl.
Then serve! I served mine on a bed of rice, but you could have it on noodles or even with chips (fries).
So, I hope you enjoy it!