I’m back after a bit of a break to blog about this prawn and pepper curry – I haven’t baked much worth blogging about recently, but after making this curry for the 500th time or so, I thought it was probably about time that I posted the recipe.
It’s a simple recipe that makes good use of aromatic spices – as well as plenty of chilli! It’s a variation of something my mum makes. She uses fresh prawns with the shells still on (thanks to living very close to an excellent fish market) and doesn’t add peppers, which changes the flavour somewhat, but I think my take is fairly close.
This is best served with fresh chapatis, but if you’re feeling lazy (like I obviously was judging by the photo above!), rice or ready-made naan is perfectly fine. I find one portion of this is enough for a light meal, but you might want to supplement the prawns with Bombay potatoes or another side dish to make it more substantial. And yes, I’ll post my Bombay potatoes recipe next time I get a chance to take some photos!
Prawn and pepper curry recipe
Serves 2 as a light main
- 1 tbsp sunflower or vegetable oil
- 1 tsp fenugreek seeds (available from Asian grocers)
- 3-4 whole cloves
- 5-6 whole black peppercorns
- 1 dried red chilli (optional, but great for extra spice)
- 1 small onion, finely chopped
- 0.5 medium pepper, chopped (red, orange or yellow is best)
- 2 garlic cloves, crushed or finely chopped
- 1 thin green chilli, finely chopped
- 1 tsp grated ginger
- 0.5 tsp red chilli powder
- 0.5 tsp ground turmeric
- 200g tinned chopped or plum tomatoes (if using plum tomatoes, break them up with your fingers before using)
- 200g raw peeled king prawns (if using frozen prawns, defrost them first)
- a squeeze of lemon juice
- handful of fresh coriander, chopped
- 1 tsp garam masala
- salt, to taste
- Heat the oil in a saucepan over a low to medium heat.
- Add the fenugreek seeds, cloves, peppercorns and dried red chilli (if using) to the pan and fry for 2-3 minutes.
- Add the onion and pepper and cook until soft.
- Add the garlic, green chilli, ginger, red chilli powder and turmeric. Stir and cook for 2-3 minutes.
- Add the tinned tomatoes and bring to a boil, then lower the heat and simmer for around 5 minutes.
- Add the prawns, stir and put the lid on the pan. Cook over a low heat until the prawns are pink and cooked through – the timing will depend on how big the prawns are, but around 8 minutes.
- Take the pan off the heat and stir in the lemon juice, coriander, garam masala and salt. Serve with chapatis, naan or rice, with a side dish if you like. And beware of whole spices as you eat! You can attempt to remove the cloves and peppercorns before you serve up, if you like.