Prawn curry
Makes 4 portions
Suitable for freezing
Ingredients
• 2 Tbsp oil
• 1 onion, diced
• 1 red pepper, diced
• 1 tsp ginger, grated
• 1 Tbsp garammasala
• 1 (400g) tin chopped tomatoes
• 300ml chicken stock
• 75g creamed coconut
• 2 tsp mango chutney
• 1 Tbsp tomato purée
• Salt and pepper, to taste
• 350g raw king prawns
Method
• Heat the oil in a saucepan. Add the
onion and pepper. Fry over the heat
for 5 minutes.
• Add the ginger, garammasala,
chopped tomatoes, stock, coconut,
mango chutney and tomato purée.
Bring to a boil. Season with salt and
pepper, cover with a lid and simmer
for 10 to 15 minutes.
• Add the prawns and stir over the heat
until the prawns have turned pink.
108
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