I absolutely love rolling my sleeves up in the kitchen to undertake a big Indian feast. Nothing pleases me more than mixing the fresh spices, toasting and grinding them to create beautiful aromas and tastes. But sometimes, there isn’t always time in the day to get so hands on as less important tasks such as the day job get in the way. That doesn’t mean that a wonderful Indian meal is out of bounds though. With the help of a jar of curry paste, you can whip up a delicious curry in about 15 minutes.
I’d like to urge that this recipe uses a curry PASTE and not a curry SAUCE. Ready made curry sauces are full of sugar and additives and don’t taste anywhere near as good as a freshly prepared curry. Paste, on the other hand, is a perfectly selected blend of freshly ground spices with the addition of ginger and garlic which are immediately preserved in vegetable oil so that the air does not get to them and alter their flavour profile.
- 3 tablespoons oil
- 1 inch cube of ginger, peeled and finely grated
- 3 garlic cloves, crushed
- 2 tablespoons Rogan Josh curry paste (or your choice)
- 450g raw peeled prawns
- 50g creamed coconut, roughly chopped
- 150ml hot water
- 2 Tablespoons freshly chopped coriander
- 2 red chillies, seeded and finely chopped
- 2 spring onions, trimmed and thinly sliced
- Heat the oil in a large pan. Add the ginger and garlic and fry for 30 seconds. Add the curry paste and fry for a further 2 minutes until it looks like it is splitting from the oil.
- Add the prawns to the pan and stir fry over a high heat for 3 minutes until pink. Add the creamed coconut and hot water and stir every now and then until the coconut had melted. Simmer for 1 minute.
- Mix the coriander with the red chillies and spring onions. Stir into the prawns and serve immediately.
This is great served with rice and chapatis and even more fresh coriander.