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:

1. Put everything besides the prawn in a saucepan and simmer until starting to thicken (about 10 minutes or so).
2. 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).
3. Cook the jasmine rice according to packet instructions, and serve with the coriander.
4. To make the naan breads, place the flour in a bowl with the salt, add the butter and mix well.
5. Add more flour or water to achieve the right texture.
6. Knead for 5 minutes or until smooth.
7. Roll out to a thickness of 1 cm and sprinkle with sesame and poppy seeds.
8. Place under grill for 5-7 minutes, then turn, to cook.
9. Brush with melted butter before serving.