© J Sainsbury plc 2020
Photograph: Lisa Linder
Tangy quick prawn curry
Anjum Anand's tangy prawn curry from Sainsbury's magazine takes just 25 minutes to prepare, making it ideal for a weeknight meal or a quick lunch
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 – 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 8 – 10 fresh curry leaves or 20 dried curry leaves
- 3 fat garlic cloves, grated
- 2 large tomatoes, finely chopped or blended
- 4 tbsp sun-dried tomato purée, or to taste
- 0.5 tsp chilli powder
- 1 tsp garam masala
- 0.5 tsp turmeric
- 1 tsp ground coriander
- 0.5 tsp roasted ground cumin
- 500 g raw king prawns, shelled and deveined
- 3 tbsp crème fraîche, or single cream
- 1 large handful of chopped coriander leaves
Method
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1
Heat the oil in a large non-stick saucepan. Add the mustard seeds and cover with a lid, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.
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2
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.
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3
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.
