Liziwe Matloha's Prawn Curry
Make this tasty curry in minutes with kitchen staples and frozen prawns.
Equipment
- Frying Pan
- Pot
Ingredients
- 2 tbsp sunflower oil
- 800 g large prawn meat, uncooked
- 2 cloves garlic thinly sliced
- 1 whole red chilli seeds removed and finely chopped
- 2 tsp mild curry powder
- 1 tsp ground turmeric
- 1 tbsp tomato purée
- 120 ml water or stock
- 1 can coconut cream
- 2 cups baby spinach leaves
- cooked rice for serving
Instructions
- Heat the oil in a large frying pan. Add the prawns and cook for 3 minutes, or until they turn opaque. Remove from the pan and set aside.
- Add the garlic and chilli to the pan (there is no need to wipe it clean) and fry for a few seconds. (Add a little more oil if necessary, to prevent sticking.) Add the curry powder, turmeric and tomato purée and cook for 1 minute.
- Return the prawns to the pan and toss in the curry paste to coat.
- Add the water or stock and coconut cream and stir through. Allow to simmer over a medium heat for 3 minutes.
- Add the spinach leaves and cook for a further 2–3 minutes, until the spinach is just wilted. (If the leaves are big, roughly chop the spinach before adding.) Serve immediately.