Prawn Masala Curry

Prep: 10 minutes Cook: 40 minutes Serves 4-6 People

Ready. Steady. Cook!

  1. In a large pot heat oil, cook onion, garlic and ginger until translucent.
  2. Add all spices stirring consistently for 4-5 mins. Spices will release their aroma.
  3. Lower heat to medium, add tomatoes and cook for 5 mins until mushy.
  4. Add potatoes and water, simmer gently for 15 mins or until potatoes are cooked through.
  5. Add coconut milk and simmer for a further 10 mins.
  6. Cook prawns on a griddle pan for a smokey flavour or a frying pan with oil.
  7. Divide soup between 4 - 6 serving bowls adding cooked prawns to each bowl.
  8. Garnish with basil leaves.
  9. Heat Chapati as per packet instructions and serve.
  1. 1 pkt Raj's classic, garlic or traditional chapati

  2. 1 brown onion - finely diced

  3. 1 tsp crushed garlic

  4. 1 tsp crushed ginger

  5. 2 tbsp oil

  6. 1 tbsp ground tumeric

  7. 1 tsp chilli powder

  8. 1 tsp coriander powder

  9. 1 tsp garam masala

  10. 1/4 tsp ground cloves

  11. salt and pepper to taste

  12. 1 tsp ground cumin

  13. 2 1/2 cups water or vegetable stock

  14. 3 tomato's - diced

  15. 200g chat potatoes - cut into quarters

  16. 500g green prawns, shells removed - tail on

  17. Basil leaves to garnish

  18. 1 can of coconut milk

Tip: Try making a soup bowl using chapatis. Simply push chapati into a 10 cm pie dish sprayed with oil and bake at 170 degrees for 8 - 10 min or until browned.

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