A simple curry, put together in moments. All you need on the side is some simple fluffy rice.
Ingreadient :
- 1 tbsp Vegetable oil
- 2 small onions, thinly sliced
- 4 clove/s garlic, crushed
- 3 cm piece ginger, finely grated
- 1 fish stock cube, crumbled
- 800g loose Essential Large Potatoes, peeled and cut into small chunks
- 1 loose Essential Carrot, thinly sliced
- 2 tsp Cooks’ Ingredients Mild Curry Powder
- 250g pack frozen Essential Raw King Prawns, thawed
- ½ x 25g pack coriander, chopped
Direction :
- Heat the oil in a saucepan and fry the onions for 5 minutes to soften. Lift out 1/3 to a plate and fry the remainder for 4-5 minutes more, until deep golden. Transfer to the plate, keeping them separate.
- Add the garlic, ginger, stock cube, potatoes, carrot, curry powder, 500ml water and a little salt to the pan with the paler onions. Heat until simmering. Cover and cook gently for 15-20 minutes, until the potatoes are completely tender. Mash a couple of pieces of potato to help thicken the sauce.
- Add the prawns and most of the coriander to the pan and cook for 3-5 minutes, until the prawns are pink, opaque and all cooked through. Transfer to shallow bowls and serve, scattered with the remaining coriander and the fried onion.
