Recipe from ‘Anjum’s Quick and Easy Indian’ by Anjum Anand
Tangy near-instant prawn curry
A lovely, creamy curry with the intense, rounded flavour of sun-dried tomatoes, which works so well with prawns. This is great with crusty bread, Indian breads, rice or even pasta! Provided you have gathered your ingredients to hand, you can start the curry when you put on the water to boil for the rice or pasta, and both should be ready at the same time.
- 2–3 tbsp vegetable oil
- 1 tsp mustard seeds
- 8–10 fresh curry leaves
- 3 fat garlic cloves, grated
- 2 large tomatoes, finely chopped or blended
- 4 tbsp sun-dried tomato purée, or to taste
- 1⁄2 tsp chilli powder
- 1 tsp garam masala
- 1⁄2 tsp turmeric
- 1 tsp ground coriander
- 1⁄2 tsp roasted ground cumin salt
- 500g raw king prawns, shelled and deveined
- 3 tbsp crème fraîche, or single cream
- large handful of chopped coriander leaves
Heat the oil in a large non-stick saucepan. Add the mustard seeds and, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.
Add the tomatoes, tomato purée, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.
Add the prawns, crème fraîche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.