Use king prawns or the smaller variety as you prefer. If using uncooked king prawns, cook them in boiling salted water for five minutes and cut each prawn in half. Remember, you can produce a prawn madras or vindaloo simply by increasing the amount of chilli powder.
Serves 3-4.
Preparation and cooking time: 10-15 minutes.
Ingredients :
4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander
Method :
1. Heat the oil in a large deep frying pan and pour in the curry sauce.
2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.
3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.
4. Sprinkle the green coriander over just before serving.
Serves 3-4.
Preparation and cooking time: 10-15 minutes.
Ingredients :
4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce
½ teaspoon salt
Pinch of chilli powder or to taste
½ teaspoon ground coriander
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon garam masala
1 tablespoon finely chopped green coriander
Method :
1. Heat the oil in a large deep frying pan and pour in the curry sauce.
2. Bring to the boil and cook on a medium/high heat for about five minutes until you have a thick sauce.
3. Stir in all the remaining ingredients except for the green coriander and simmer, stirring frequently, for four or five minutes.
4. Sprinkle the green coriander over just before serving.
