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Ingredients
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon cornflower
- 375g/1 lb / 1 bag cooked prawns
- 2 tablespoons vegetable oil
- ½ tsp each of ground fenugreek, chilli powder, turmeric
- ½ inch grated ginger
- 125 g coconut milk
- ½ pint of water.
- ½ teaspoon caster sugar
- ¼ teaspoon garam masala
- ½ green chilli - thinly sliced or NOT (daughter says not)
- 4 tablespoons double cream (optional)
Instructions
- Quick Prawn Malai (3 - 4) A mild Curry From fridge to fork in less then 20 minutes, a really loveley creamy coconut infused prawn curry. • Rub the salt, tumeric and cornflour in to the prawns and set aside for 10 minutes or so while you do all else! • Heat the oil gently fry of all the spices followed by the ginger for a minute to release the flavour. • Add the prawns immediately follwed by the coconut milk, water and sugar. • Bring to the boil and simmer for 4 – 5 minutes until the sauce has thickened and the prawns have been warmed through. • Finish with the optional cream, stir in the garam masala and chilli and serve.
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