Recipe: Indian Prawn Curry
If you're a fan of curry, why not give it a fresh seafood twist with our Indian Prawn Curry! This recipe is sure to be a favourite with all the family and the best news is that's full of essential vitamins and tastes delicious too! We recommend buying your seafood from Atlantic Treasures the Fish Stop.
- 1 Clove of Garlic
- 1 Red Onion
- 7cm Piece of Ginger
- 1 Fresh Green Chilli
- 200g Tomatoes
- 175g Basmati Rice
- Vegetable Oil
- 1 Tsp Black Mustard Seeds
- 1½ Tsp Garam Masala
- ¾ Tsp Ground Turmeric
- 120g Large Raw Peeled Prawns, From the Fish Stop
- 200g Tin of Light Coconut Milk
- 125g Baby Spinach
- 1 Lime
- Fill a medium saucepan with water, place over a high heat and bring to a boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger into the pan, then fry for 10 minutes. Then add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Season the prawn curry to taste with salt, black pepper. Serve with lime wedge.
Located in Killybegs, Donegal, Atlantic Treasures The Fish Stop is one of Ireland's best fishmongers. Fresh fish is hand selected from the Killybegs harbor before taking it back to The Fish Stop.