Prawns are the perfect protein for a lightly spiced curry; beautifully aromatic, this quick and easy to prepare recipe is a really simple supper when served with chapati; or is a perfect addition to a more ambitious feast with friends. New Wave supply us with Vannamei prawns, they have a mild sweet flavour and firm texture; are farmed in Lincolnshire using recycled water systems and renewable energy; and delivered fresh each day. With 96% of the UK's prawns imported from Bangladesh or Sri Lanka, and necessarily frozen, there are so many good reasons to seek out these delicious British prawns.
- 75 g onion, peeled and coarsely chopped
- 5 cloves garlic, peeled
- 2½ cm ginger, peeled and coarsely chopped
- 3 tbsp plus 175ml water
- 4 tbsp vegetable oil
- 2½ cm cinnamon stick
- 6 whole cardamom pods
- 2 bay leaves
- 2 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- 175 g tomatoes, peeled and finely chopped
- 5 tbsp plain yoghurt
- ½ tsp ground turmeric
- ¼-½ tsp cayenne pepper
- ¾ tsp salt
- 12 peeled and deveined prawns
- ½-1 tsp garam masala
- 2 tbsp fresh coriander, finely chopped
- Put the onion, garlic, ginger and 3 tbsp water into a blender and blitz to a paste.
- Heat the oil in a saucepan and when hot, add the cinnamon, cardamom and bay leaves, then stir for a few seconds. Add the paste from the blender.
- Stir and fry for 5 mins until the paste turns a light brown colour. Add the ground cumin and coriander and stir for 30 seconds.
- Add the tomatoes and fry until a reddish-brown colour.
- Add 1tbsp of the yoghurt and stir until incorporated, then continue adding the yoghurt 1 tbsp at a time, stirring in between each addition.
- Add the turmeric and cayenne and stir.
- Add 175ml water, the salt and the prawns and bring to a simmer.
- Cook for about 5 mins until the sauce is thick, but the prawns are not overcooked.
- Sprinkle the garam masala over the top and mix in.
- Serve garnished with fresh coriander and with chapatis on the side.
Try our chapati & Punjabi rice pudding recipes below: