Yum Prawn Curry
Ingredients
- 600g prawn (deshelled, deheaded and deveined)
- 150ml coconut cream
- 1 tin tomatoes
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- squirt of lemon juice
- 2 tsp fish sauce
- 4 tbsp hot chutney (I always use Mrs Ball’s)
- 1 tbsp hot sweet chilli sauce (Luke makes his own with habenero’s, and it’s amazing!)
- For the naan bread:
- 200g self raising flour
- 150ml warm water
- 1 tbsp butter
- 1 tsp salt
- 50g butter
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- To serve:
- jasmine rice
- coriander
Method:
- Put everything besides the prawn in a saucepan and simmer until starting to thicken (about 10 minutes or so).
- Place the prawns in the sauce, and simmer for another 10 minutes or so – until prawns are cooked, and sauce is even thicker (you should be able to “draw” a line in the base of your saucepan, without the sauce immediately flooding back).
- Cook the jasmine rice according to packet instructions, and serve with the coriander.
- To make the naan breads, place the flour in a bowl with the salt, add the butter and mix well.
- Add more flour or water to achieve the right texture.
- Knead for 5 minutes or until smooth.
- Roll out to a thickness of 1 cm and sprinkle with sesame and poppy seeds.
- Place under grill for 5-7 minutes, then turn, to cook.
- Brush with melted butter before serving.