Indian prawn curry

September 1, 2007 at 11:56 am Leave a comment

prawn-curry.jpg

Great meal; quick to prepare.

Ingredients
~10-12 large prawns, shelled and deveined
~1 large clove garlic, finely diced
~1cm ginger, finely minced
~1 teaspoon ground cumin
~1 teaspoon ground coriander
~1 teaspoon garam marsala
~1 tablespoon chutney
~2 roma tomatoes, seeded and diced
~handful of baby spinach leaves, washed
~200mL natural yoghurt
~100mL reduced fat cream (cooking friendly type)
~1/4 cup cashews, coarsely ground
~fresh chopped coriander

Method:

In a sautee pan, gently fry the garlic in a little oil until just transparent. Add the ginger and other dried spices and stir until the spices become fragrent (1-2 mins). Add the yoghurt and chutney and stir to comine. Season with salt, to taste. Add the prawns, cream and tomatoes and cook for 2 mins over medium heat. Add the spinach and cashews and stir for a further minute or so. Once the spinach has wilted, stir in the coriander and serve immediately.

Serve over steamed jasmine rice.

Serves 2 as a main course; 4 as a starter. Approximately calories per main course serving: 400, which includes a small (1/3 cup) serve of jasmine rice.

Absolutely delicious with red or white wine, or beer.

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Entry filed under: Uncategorized.

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