Fat conscious Archives

Citrus recipes

Harissa prawn salad

5 minutes

Biscuit recipes

Painted biscuits

10 minutes

Leftovers recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Fish recipes

Baked fish with sweet chilli sauce

15 minutes

Beef quesadillas

10 minutes

Milk tart

Milk tart liqueur

Curry recipes

Creamy prawn curry

30 minutes

Creamy prawn curry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 T olive oil
2 medium-sized onions, finely chopped
1 t yellow mustard seeds
1 t cumin seeds
500 g prawns, deveined
1 t ginger, crushed
1 t garlic, crushed
1/4 cup coriander, finely chopped
1/4 cup mint, finely chopped
3 t red masala
1 t garam masala (optional)
8 curry leaves
3 t chilli, finely chopped
6 - 8 ripe tomatoes, puréed
2 t sugar
1/2 cup cream (alternatively use plain yoghurt)
Sea salt to taste
Poppadoms, for serving
Cucumber raita, for serving

Method

Heat the oil in a large saucepan and sauté the onion, mustard seeds and cumin for 1 minute.

Add the prawns, ginger, garlic, coriander and mint. Cook over a medium heat until the prawns turn opaque and pink.

Add the spices, curry leaves and chilli, and cook for 1 minute, stirring. Add the tomatoes and sugar and cook for 10 minutes over a low heat.

Add the cream or yoghurt, season with salt and simmer for a further 10 minutes

Serve hot with poppadoms and cucumber raita.

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Harissa prawn salad

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Spicy roast chicken and lime watermelon wraps

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Beef quesadillas

Milk tart liqueur

Creamy prawn curry

Creamy prawn curry

Ingredients

Method