Indian prawn curry

Confession…I have never made curry paste. Seriously why should I when I can buy an amazing selection from curry pastes from my supermarket made by the experts.

I like to keep a sneaky stash of curry pastes in my refrigerator like Korma, Vindaloo, Madras and Tandoori so when the urge to make a curry hits me I can crack on and make it. The thought of dry frying spices and pounding garlic, ginger and chilli into perfect paste in my mortar and pestle that is too heavy to lift (a gift from my dear mother) is quite frankly too much for me to bear…so I cheat and I am not ashamed to say it.

My Indian prawn curry is a perfect mid week dinner that I can get on the table in less that half an hour. I prefer not to cook onions with this dish as it takes away from delicate sweetness of the prawns and I find the curry paste provides the perfect amount of spice for this dish.

Serves 2

20 large green prawns, peeled and deveined

1 tablespoons olive oil

2 tablespoons of any mild Indian curry paste (I use Korma)

1 cup chicken stock

2 tablespoons natural yoghurt

Handful chopped coriander

2 cups cooked basmati rice

Salt to taste

Lime wedges to serve

Cook rice according to directions.

Heat oil in a medium size frypan and cook curry paste for 3 minutes stirring continuously. Add chicken stock and allow to simmer until liquid has reduced by half. Add prawns and cook until prawns turn pink (do not over cook) remove from heat and add yoghurt. Stir gently until combined.

Serve on a bed on basmati rice, sprinkle with coriander and a wedge of lime.