Prawn Curry
Prawn Curry
Servings 4 people
Ingredients
- 1 Tbsp Avocado oil
- 2 Onions
- 1 Tbsp Chopped Chilli
- 2 Tbsp Tandoori Spice (See below)
- Zest and Juice of 1 Lime
- 420g Whole Peeled Tomatoes (mashed)
- 425g Coconut Milk
- 1 Tbsp Cornflour
- 2 Tbsp Water
- 800g Prawns - Deveined and Defrosted
- Salt and Freshly Ground Black Pepper
- 100g Flaked Almonds
- Handful of Chopped Coriander
- 1 Lime Cut into Wedges
Tandoori Spice Ingredients:
- 1 tsp Ground Ginger
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Ground Paprika
- 1 tsp Turmeric
- 1 tsp Salt
- 1 tsp Cayenne Pepper
Instructions
- Heat the oil in a pan over medium heat and fry the onions until soft
- Add garlic, ginger and chilli for one minute
- Add tandoori spice, lime zest and juice, tomatoes and coconut milk
- Bring to the boil
- Mix the cornflour and water to make a paste and add to the sauce and cook for 5 minutes
- Dry prawns on a kitchen towel and add to the sauce.
- Cook for 5 minutes and season to taste
- Add the almonds and coriander and mix well
- Serve with lime wedges and decorate with coriander