Yum! Curry

Well, it’s fairly authentic, anyway

If you’re pissed off with Pataks, have a go at this easy peasy King Prawn curry recipe I stole, er, “adapted slightly” from the BBC Food website. You’ll need to buy a few ingredients you might not already have in the cupboard, but this curry’s so tasty you’ll be using them to make it again in no time. SERVES 4

Ingredients for the Garam Masala Paste:
• 2 tbsp white poppy seeds
• 5 tbsp creamed coconut
• Heaped tsp chopped ginger
• 2 cloves of garlic
• 2 tbsp ground coriander
• 1 tbsp cinnamon
• 3 cloves
• 3 cardamom pods
• 4 tbsp water

Ingredients for the Curry:
• 1 tbsp sunflower oil for frying
• 2 red onions, chopped
• 1 can chopped tomatoes
• 300-400g pre-cooked king prawns
• 1 tbsp chilli flakes
• 1 tbsp turmeric
• 1 tsp salt
• a few curry leaves

Method:
Place all of the garam masala ingredients in a food processor and blend well to a paste. Heat the oil in a pan, add the red onions and fry on a medium heat until softened. Add the garam masala paste to the pan and fry for another two minutes whilst mixing it with the onions. Add the whole can of chopped tomatoes, juice and all, and heat through, stirring, for another two minutes.

Add the prawns, chilli flakes, turmeric, salt and curry leaves, stir well, cover and then simmer gently for around 5 minutes. Stir and then uncover, simmering for a further 3 minutes or until you can’t wait any longer to eat it.

Serve with basmati rice and naan. Yum!

Mess around with the quantities of spices – I do every time! Let me know if you come up with a combo that you think is a winner.