Prawn Curry and Wok Naan

Dec 8, 2013 by

This is the ultimate fast food. When you live in a rural area where the only take away is MSG central and most certainly doesn’t deliver, it’s handy to have a recipe that takes as long to prepare as it takes to cook the rice. I have added salmon when I see it on the reduced aisle, cut into chunks and it was really delicious with prawns. You could use any meaty fish such as monkfish.

Prawn Curry recipe

1 pack of frozen prawns
1 large onion sliced
1 clove garlic finely chopped
1 (inch) piece of ginger finely chopped
1/2 inch piece turmeric finely chopped
1 tbsp vegetable oil
1 tsp mustard seed
1 tsp ground turmeric
1 tsp chilli powder
half tsp chilli flakes
1 tsp tamarind paste
1 tbsp ground coriander
half a fresh chilli chopped
1 tin of chopped tomatoes or equiv. tomato passata
Half tin of creamed coconut
Good pinch salt

Add all the spice ingredients to a pan and fry in oil for a couple of minutes. Add the onions cut in thick slices and just toss them in the spice mix. They are much nicer if they have a bit of crunch.  Add tomatoes and simmer for a few minutes. Finally add the coconut. (At this point the sauce can be refrigerated for later or even frozen). Finally add frozen cooked prawns and continue to cook for three minutes.

Serve with basmati and naan bread.

Wok naan bread recipe

225g strong flour
half a 7g packet of dried yeast
good pinch salt
1 tbsp natural yoghurt
2 tbsp coconut milk

Put the dry ingredients in a bowl. Add yoghurt, coconut milk and water to make a cohesive dough. Knead until light and stretchy. Cover and leave to prove for an hour. After an hour knock back the dough and divide into four pieces. Stretch each piece into a tear drop shape. Put a wok on to heat. When it is smoking add some coconut oil or an oil with a high smoking point (rape, sunflower). Flip over after a few minutes. You can transfer them to a pre-heated oven (180) as they are cooked to finish them off or just to keep them warm.

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