Forget reaching for the the takeaway menus because my husband Peter’s recipe is a whole lot healthier and he declares it tastier!
I adore one-pot cooking, finding it almost therapeutic to create and stir in a single pot, not forgetting super-quick to boot. There’s something incredibly relaxing about escaping to the kitchen, glass of vino in hand, slowly building up flavours.
The recipe below outlines my recommended quantities of flavours, but as with any one pot dish, I always recommend a ‘trial and taste’ approach so you can create a curry suited to your own personal preferences. My husband likes his with extra heat for example!
Masala comes from the Hindi word for spice so as you can imagine this dish certainly packs a punch but you can cut down on the chilli powder if you prefer a milder flavour.
Using prawns is a great alternative to chicken which is primarily associated with this style of curry but feel free to substitute for meat if you prefer. I’m plant-based so add tofu to the sauce.
King Prawn Masala
Ingredients (serves 4)
For the masala marinade
- 2 cloves garlic, grated
- 1 inch ginger, grated
- 2 tsps lemon juice
- 2 tsps ground turmeric
- 1 1/2 tsp garam masala
- 1 tsp hot chilli powder
- 1/2 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 200g natural Greek yoghurt
- 400g raw king prawns, deveined
For the curry
- 2 tbsp olive oil or ghee
- 1 large onion or 2 medium onions, diced
- 2 small green chillies, finely chopped
- 2-3 cloves garlic, finely chopped
- 1 can of chopped tomatoes
- 1 tbsp of tomato paste
- Handful of fresh coriander, chopped
- Juice of 1 lime
Method
- In a medium sized bowl, combine the garlic, ginger, lemon juice, turmeric, garam masala, chilli powder, coriander, cumin and salt. Stir well so all ingredients are mixed together.
- Whisk in the yoghurt before adding the prawns. Ensure the prawns are well covered by the mixture, cover and leave in the refrigerator for 4-6 hours.
- Heat the oil/ghee in a large pan over a medium heat, add the onions and cook for around 10 minutes until soft and aromatic. Add the chilli and garlic for a further 5 minutes and then add the marinated prawns.
- Add the chopped tomatoes and tomato paste to the pan, place on the lid and leave to simmer on a low-medium heat for 10 minutes until the sauce has thickened.
- Half way through cooking taste the curry and adjust chilli, salt and other flavouring as desired.
- When ready remove from pan and serve with a generous helping of fresh coriander and squeeze of lime juice.
- Serve with rice or naan.
Let me know if you make it!
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Can this be frozen?
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I really wish I liked curry and most of the spices from the recipe but unfortunately I don’t. I know, it’s a shame isn’t? It looks good though and I know all those spices are good for you especially turmeric (well at least I use it in lentil soup).
Petra / Be Healthy Now recently posted…4 Things Every Pregnant Woman Should Know About Zika Virus
Oh don’t be sorry Petra, we can’t help what we like and don’t like x
There is something about shrimp that is just sooooo out of this world tasty 🙂
So true!
Prawn masala just love it.Try adding small pieces of potato tastes good too.
OOh will do, thanks for the fab tip-more filling too that way
Annnddd another one that I’m pinning! This sounds amazing and would be great for us as we could have it for another dinner too, I’m all about making more than we need and having it last. Off to tickle my tastebuds with some of the other posts X
Yes to that lovely, totally agree. Thanks for your lovely comment x
This looks fab, Vicki! I do love a good curry, we have lots of lovely veggie and meat ones at ours but we don’t eat fish/seafood ones nearly often enough – you have inspired me to make a prawn one soon! Eb x
Eb Gargano recently posted…Very Easy Mediterranean Chicken Traybake
Ooh glad it’s inspired you to make a prawn one, sounds like you make a fab variety there x
Oh this looks amazing. I do love prawns. I am more of a fish and shellfish eater than meat and this looks delish x
Thanks darling, so glad you like it x
We love curry in our house. So surprising how simple they are to make. This one sounds and looks divine! x
So easy aren’t they hun?! Thanks for your kind words x
this sounds amazing!! I love curry – love cooking it myself as I cannot have tomatos – I often substitute these with butternut squash or sweet potato to get the consistency of curry. Yum indeed
Oh wow can imagine butternut squash and sweet potato is delicious x
That Looks so yummy! Can’t beat a good curry… might try with some veggie chunks for us!
Katie recently posted…My Easter Weekend
OOh do it, will be delicious x