As many king prawns as you'd like, raw and peeled
1 onion, finely chopped
1 tin chopped tomatoes
2-3 tablespoons madras curry paste
1-2 finely chopped chillis - if using a scotch bonnet then use only 1, de-seeded - the madras paste & mustard seeds will add plenty of spice
2 bulbs of garlic, roughly chopped
A thumb of ginger, peeled and diced or grated - Dave/Sean have ginger if you don't
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp garam masala - Sean has some in his cupboard
Splash of cooking oil
Handful of fresh coriander, roughly chopped
1/2 cup of rice
1. Mix the chopped chilli, ginger and garlic with the raw prawns in a bowl, and leave to marinate
2. Warm up the oil in a pan before putting in the fennel and mustard seeds - it's now a good time to get your rice cooking, too
3. When the mustard seeds start to 'pop', throw in the onion and mix well. Fry until lightly coloured
4. Remove onions and leave in a bowl, to one side
5. In the same pan, pour in the chopped tomatoes until warmed through. Next, add the madras paste. MIX WELL
6. When the tomato and curry paste is mixed evenly, throw the onions back in the pan. 1-2 minutes later, add the prawns.
7. The prawns only take a few minutes to cook through, you don't want to overcook them because they will be hard and rubbish! While they're cooking, roughly chop your coriander
8. Last thing, mix in the teaspoon of garam masala and then serve the lovely prawn curry over a plate of hot rice and garnish with a generous helping of coriander
Try that, Anthony.. let me know!
- For poorer students, to make a really simple curry, you can get away with an onion, tin of tomatoes, madras curry paste and 1 portion of prawns. You can pick these 4 ingredients up for no more than £4.50 - cheaper and much more satisfying than a takeaway!
- If you'd like to try this dish with chicken, for example, you will need to leave the chicken to cook through, in the sauce, for much longer. Try 25-35 mins in a covered pan, on a simmering heat