Hot and Spicy Prawns

Curries are possibly our favourite meals of all time, especially on a Saturday.

We both like spicy food for different reasons – him because he’s “MAN”, me because then at least I have to have some self control as I don’t want my mouth to be too burnt so that it prevents me from  eating my chocolate!

This is a curry I’ve been doing for years, as with the gnocchi recipe I have NO idea where it’s come from, it’s written down in one of my cards in my recipe box and I like making this to pretend I’m a proper grown-up chef.  Yes I’m aware how that sounds.

Hot and Spicy Prawns
Serves 2
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  1. heaped tsp cumin seeds
  2. 1/2 tsp of ground cumin
  3. 1/2 tsp ground corriander
  4. squeeze of lemon juice
  5. heaped tsp red chilli powder
  6. heaped tsp tmeric
  7. heaped tsp garam masala
  8. 500g cooked prawns
  9. 1 diced onion
  10. 400g chopped tomatoes
  11. 2 tsp tomatopurée
  12. 1 tbsp lazy garlic
  13. 4 green chillis finely chopped
  14. handful of corriander leaves
  15. 2 tsp sugar
  1. Grind together the garlic, chillis, cummin seeds and salt until it resembles some sort of paste
  2. In a large pan heat a glug of olive oil and heat on a medium heat, adding the onions until the begin to brown
  3. Add the garlic chilli paste and cook for 2 mins, stirring all the time
  4. Add the ground cumin, ground corriander, red chilli powder, and tumeric and fry for a few seconds before adding the sugar and garam masala. Stir for a couple of minutes on a medium heat.
  5. Stir in the chopped tomoatoes, tomato puree and a squeeze of lemon before cooking for 5 minutes – still stirring continuously
  6. Finally bring the heat down to the lowest setting, add the prawns, stir and leave to simmer until they are tender.
  7. Serve with Naan and Rice.
Aimee Horton

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