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Ingredients
Serves 2
- 16 King prawns
- 1 Tin evaporated milk
- 4oz ground almonds
- 2 tablespoons flaked almonds
- 4oz Thick Greek Yogurt
- 4oz double cream
- 2 Tablespoons tomato puree
- 3 Tablespoons Mango chutney
- Quarter of an onion finely chopped.
- 2 Teaspoons Curry Powder
- Half Teaspoon Chilli Powder
- 3 Finely Chopped Cayenne Chillies
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons roughly chopped coriander leaves
- 1 Tablespoon whole coriander leaves
- 1 Teaspoon Turmeric
- 1 teaspoon Garam Massalla
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Method
| Peel and de-vein the king prawns. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the king prawns and stir fry until pink all over. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 5 minutes, stirring occasionally. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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