Wonderfully this much ordered favourite is made with frozen prawns, which are now as readily available as frozen peas. Like sag panir you need to have a batch
of the curry sauce made up (blog 20 April 2012) but hopefully you’ll have made
a batch on standby in the freezer.
If not, the sauce will only take you 15 minutes to prepare and just over
an hour to cook.
Once you have your curry sauce made all you’ll have to do is
move it, along with some prawns, from the freezer to the fridge before work
then when you get home pour yourself a drink and spend 15 minutes de-stressing
while you whip together a restaurant style curry. The recipe is again courtesy of my curry idol - Kris
Dhillon.
Serves 3-4
Ingredients
50g button mushrooms
½ green bell pepper (capsicum)
6 tbsp veg oil
425 ml curry sauce
1 tsp salt
½ tsp chilli powder
1 tsp cumin
1 ½ tsp garam masala
350 g peeled prawns (defrosted by popping them in cold water
for 10 minutes)
½ tsp ground fenugreek
1 tbsp fresh coriander
Method
1. Rinse and thinly slice the mushrooms and pepper.
2. Heat the oil in a large deep frying pan and fry the veg
for 4-5 minutes on a medium heat.
3. Add the curry sauce, salt, chilli powder and cumin. Turn up the heat and bring to the boil,
cook while stirring frequently until the sauce is really thick.
4. Stir in the garam masala, prawns and fenugreek. Simmer for 3 minutes.
5. Drain off any excess oil and sprinkle with the coriander
before serving with rice, naan and maybe some dal or sag panir.
Like a take-out the leftovers were almost more delicious
after the flavours got better acquainted overnight.
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