Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Quick Prawn Madras
Dive into the heart of Indian cuisine with our Quick Prawn Madras recipe.
This dish promises a delightful explosion of flavours, combining succulent prawns with a spicy and aromatic sauce, all brought together with a touch of creamy coconut milk. Perfect for those who love a good curry without spending hours in the kitchen, this recipe brings the authentic taste of India to your table in less than 30 minutes.
Method
10m25m
- Heat the oil in a large frying pan over medium heat. Add the mustard and cumin seeds, frying until they start to pop.
- Add the onion, garlic, and ginger, cooking until the onion is soft and golden.
- Stir in the madras curry powder, turmeric, and chilli powder, cooking for another minute.
- Pour in the chopped tomatoes and simmer for about 5 minutes until the sauce thickens slightly.
- Add the prawns, cooking for 3-4 minutes, or until they are pink and cooked through.
- Pour in the coconut milk and add the garam masala, stirring well. Cook for another few minutes until heated through. Season with salt to taste.
- Garnish with fresh coriander and serve hot with lemon wedges on the side. This dish goes well with basmati rice or naan bread.
Ingredients
- 5ml Garam Masala
- Coriander chopped for garnish fresh
- 1 can (400g) Tomato Chopped
- Salt to taste
- 15ml Ginger grated
- 1 Onion finely chopped large
- 2 cloves Garlic minced
- 15ml Vegetable Oil
Notes
Adjust the amount of chilli powder and madras curry powder depending on your heat preference.
For a thicker sauce, you can blend part of the tomato mixture before adding the prawns.
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