Prawn Curry

  • 01 Aug - 07 Aug, 2020
  • Mag The Weekly
  • Cookery


· 1 tablespoon vegetable oil

· 2 onions

· 6 tomatoes

· 1 piece ginger

· 6 garlic cloves

· 3 tablespoons curry paste

· 400 g shelled prawn

· 250 g frozen pea

· A bunch of coriander


Heat the oil in frying pan, then fry the onions over a medium heat until soft. Meanwhile, reserve eight of the tomato wedges, and whizz the remainder in a food processor with ginger and garlic. Add the curry paste to the pan. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for 5 minutes, stirring. Mix in the prawns and peas; simmer until prawns are cooked through. Scatter with coriander, and then serve with rice.