Quick mustard prawn curry recipe
This is a handy recipe to have up your sleeve for midweek meals. It is easy and relatively quick to prepare, and the prawns can be replaced with any white fish that’s available – the spice blend works well with the flavours of seafood. The key to success is to simmer the sauce slowly which creates depth of flavour. Serve with chapatti or rice.
Ingredients
- 1 tbsp oil
- 1 tsp brown mustard seeds
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 piece of fresh root ginger (5mm/0.25 inch), peeled and finely chopped
- 400 g chopped tomatoes
- 0.5 tsp salt
- 1 tsp ground coriander
- 0.5 tsp chilli powder
- 0.5 tsp ground turmeric
- 0.5 tsp garam masala
- 12 raw king prawns, shelled and deveined
- 1 tbsp double cream
- 1 tbsp oil
- 1 tsp brown mustard seeds
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 piece of fresh root ginger (5mm/0.25 inch), peeled and finely chopped
- 14.1 oz chopped tomatoes
- 0.5 tsp salt
- 1 tsp ground coriander
- 0.5 tsp chilli powder
- 0.5 tsp ground turmeric
- 0.5 tsp garam masala
- 12 raw king prawns, shelled and deveined
- 1 tbsp double cream
- 1 tbsp oil
- 1 tsp brown mustard seeds
- 1 onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 piece of fresh root ginger (5mm/0.25 inch), peeled and finely chopped
- 14.1 oz chopped tomatoes
- 0.5 tsp salt
- 1 tsp ground coriander
- 0.5 tsp chilli powder
- 0.5 tsp ground turmeric
- 0.5 tsp garam masala
- 12 raw king prawns, shelled and deveined
- 1 tbsp double cream
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Heat the oil in a medium saucepan over medium–low heat. When the oil is smoking hot, add the mustard seeds and cook for 1–2 minutes, until they begin to sizzle.
- Stir in the onion and cook for 10 minutes, until golden.
- Mix the garlic and ginger into the saucepan and cook for 2 minutes, until they begin to take on a little colour.
- Pour in the canned tomatoes, mix well, then cover the pan with a lid, reduce the heat to low and simmer for a good 15 minutes, until the oil has begun to separate from the sauce in little pools around the edge of the pan.
- Take the pan off the heat and use a hand-held blender to whizz the sauce until smooth. Alternatively, purée it using a blender, then pour it back into the saucepan.
- Return the pan to the hob over low heat, cover with a lid and cook for 10 minutes, until you have a richly flavoured and thick sauce.
- Stir the salt and the remaining spices into the saucepan, then throw in the prawns and mix carefully. Cook for 4–5 minutes, until the prawns have turned pink.
- Stir in the cream and cook for 1 minute, then serve immediately.
This recipe is from Chetna’s Healthy Indian by Chetna Makan. Published by Mitchell Beazley. Photography by Nassima Rothacker.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature