Indian prawn curry with bite sized orange skins!

Indian prawn curry with bite sized orange skins!

This is one of my favourite easiest home Indian curry which you can make less than 20 minutes because it’s so simple and fresh. The flavours are so mouth-watering and you’ll have friends & family coming in for more, creating that illusion you have slaved over the cooker for hours. You can get the ingredients from a big Sainsbury’s store or any local Indian shop.

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

·        1 ½ of a table spoon of vegetable oil

·        225g or 450g for big group of fresh raw or cooked prawns

·        1 ½ of a teaspoon turmeric (yellow powder)

·        2 teaspoon of Dhaina (coriander powder)

·        1 teaspoon of chilli powder

·        4 stems of coriander with leaves finely chopped

·        1 teaspoon of salt or to bring taste to the curry

·        1 whole clementine orange skin finely chopped in strips

·        1 Tinned 400g Napolina chopped tomatoes

·        1 large onion

·        3 cloves of garlic

·        Half a glass of water

Equipment: 

·        Knife

·        A medium 28cm non-stick stir fry pan or wok

·        Chopping board

·        A wooden Spatula (to stir the curry)

·        A lid for the pan

Method (how to cook):

In a medium or large non-stick stir fry pan or wok with a lid. Cut the whole onion into little pieces and put it all in the frying pan/wok, along with the three crusted cloves of garlic and add 1 ½ table spoon of vegetable oil in medium heat, with a 1 teaspoon salt to help bring the taste. When the onion is soft add the three important spices 1 ½ teaspoon of Turmeric (yellow powder), 2 teaspoon of Dhaina (coriander powder) and teaspoon of Chilli powder. When you’ve finished adding the spices, stir the spices until it looks marinated, add the washed prawns to cook with the lid closed for 1 minute and then pour in the whole tinned tomatoes in the pan/wok with a half a glass of water to make it juicy but not thick. When it’s juicy enough leave the lid closed for 5 to 10 minutes in full heat and remember to check to avoid over cooking/burn. When the spicy prawn tomato sauce is cooked enough add the whole skin of the small clementine orange in bite sized pieces to bring out the fresh zesty citrus with the combined mild burst of spices that will knock your feet off. When the orange skin is slightly cooked and to finalise the dish add the fresh pre-chopped coriander to increase the aroma and flavour but remember make sure it’s juicy. Serve the prawn dish with cooked Basmati rice or plain white rice.

 

By Jennifer Rahman