Posted by: hilsrecipeoftheweek | August 27, 2010

Creamy tomato and prawn curry

Creamy tomato and prawn curry bursting with flavour

Recipe: Creamy tomato and prawn curry
(By Sunil Vijayakar

Rich and spicy: This creamy tomato and prawn curry is bursting with flavour

2tbsp mild curry powder
1tsp turmeric
4 garlic cloves, crushed
2tsp finely grated fresh ginger
2tbsp ground cumin
6tbsp tomato purée
1tsp caster sugar or palm sugar
2tsp tamarind paste
300ml (½pt) coconut cream
15-20 cherry tomatoes
800g (1lb 12oz) raw tiger prawns, cleaned and shelled, with the tails left on
Coriander sprigs to garnish.

Chopped cucumber, tomato and red onion salad to serve with crusty bread, naans, pappadoms or steamed white rice

Place the curry powder, turmeric, garlic, ginger, cumin, tomato purée and sugar in a saucepan and mix with 300ml (½pt) water.

Place the pan over a high heat and bring to the boil. Cover, reduce the heat and simmer for 8-10 minutes. Stir in the tamarind paste and coconut milk and bring back to the boil. Add the prawns and cherry tomatoes.

Cook for 6-7 minutes or until the prawns turn pink. Serve immediately, garnished with sprigs of chopped coriander.

Hils comment:   Tasty and quick, and uses mainly store cupboard ingredients so a great stand by.  Used a  bag of  frozen raw prawns , more economical than fresh with tails on! Bag of frozen mixed seafood would also work well, and be more economical than prawns.


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