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 tspsground turmeric
1 1/2 tsp garam masala
1 tsp hot chilli powder
1/2 tsp salt
1 tspground coriander
1 tspground 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
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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