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Quick & Spicy Prawn Curry

A hot and creamy prawn curry to tantalise your taste buds, perfect for a quick midweek meal

Prep Time
5 mins
Cook Time
5 mins
Total Time
22 mins
Servings: 4
Course: Main Course
Cuisine: Indian

Ingredients

  • 3 tbsp rapeseed oil
  • 1 onion roughly chopped
  • 1 red chilli deseeded & finely chopped
  • 3 cm ginger root chopped
  • 4 garlic cloves crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 400 g large cooked peeled prawns I use thawed frozen
  • 400 g can Italian chopped tomatoes
  • 2 tsp tomato paste
  • 150 ml single cream
  • 3 – 4 packs Veetee Basmati Rice
  • Garnish
  • coriander leaf chopped

Instructions

    Cup of Yum
  1. Heat the oil in a large wok style pan and fry the onion, ginger and garlic stirring, for 5 minutes.
  2. Add the chilli and carry on frying for another 5 minutes or until the onions start turning golden.
  3. Add the spices and fry for 2 minutes, stirring.
  4. Cook the Veetee Basmati Rice in the microwave according to the instructions.
  5. Add the prawns, chopped tomatoes and tomato paste, bring to the boil and then lower to a simmer for 3 minutes, stirring.
  6. Stir in the single cream and heat through for 2 more minutes.
  7. Serve with the Veetee Basmati Rice and garnish with chopped coriander.

Notes

  • Quick tip for thawing prawns is to spread them out on a large plate and put them in a cold oven with just the fan running for about 25 minutes and then drain off the excess water.