If you want to have a really yummy curry that can be awesomely spicy but doesn’t destroy the flavour of the ingredients.
| Ingredients and Quantities | UK | USA |
| Cooked peeled prawns, defrosted and drained | 500 grams | 1 lb |
| Tomatoes, tinned and chopped | 2 x 500 gram tins | 2 x 1lb tins |
| Onions, raw and chopped | 1 small/medium size onion | |
| Green peppers, raw and chopped | ½ medium size pepper | |
| Apple, chopped | 1 apple | |
| Raisins | ¼ to ½ small cup | |
| Water chestnuts or bamboo shoots | 1 small tin | |
| Turmeric, Garamasala, Chili, Black Pepper, Fenugreek, Paprika, Coriander powder/seeds, Dill seeds, Cardamom seeds; OR curry powder | To taste. Using the individual spices achieves a less peppery but rich tasting curry | |
| Corn flour for thickening; corn oil for frying | 1 tablespoon each | |
Utensils and Cooking Equipment
- One large saucepan (pressure cooker size)
- Chopping boards, tin openers … but really this is a simple recipe, learnt by Trevor when he was a student many many years ago!
Recipe Instructions
- Put corn oil in saucepan and lightly fry the onions and peppers; do not brown
- Add tomatoes and heat.
- Add spices, and keep tasting! Turmeric has an “earthy” taste; with Fenugreek, Coriander and Garamasala you can have a very spicy but not too hot curry
- Simmer for 20 minutes to let spices act and infuse
- Meanwhile, ensure the rice is started and cook poppadums etc if you want these.
- Drain the water chestnuts/bamboo shoots, mixing the cornflour with the liquid
- Add water chestnuts, apples, raisins and prawns; simmer for no more than 10 minutes or prawns will turn tough.
- Thicken with cornflour, and serve.
Serve over rice (we use brown rice exclusively, sometimes with saffron added; but white rice is fine) and with poppadums (microwavable type work fine); or with prawn crackers. Rice will take 20 minutes, poppadums are each very fast but you will have to cook about 12 – 16 separately. Also serve mango chutney or (if you like condiments hot) lime chutney. Any excess curry can be frozen, and the spicy taste deepens slightly after freezing.
