Prawn Curry

This is a very simple but very satisfying curry dish and is ideal when you want something hot and tasty but have forgotten to get something out of the freezer. Make sure you cook the vegetables well so they are soft and fall into the sauce. This really adds richness and texture to the dish. Not a hot curry but rather a fruity and aromatic taste which is even appreciated by my youngest son.

Prawn Curry
Serves 2 - 3.5 pts each

300g Frozen cooked peeled prawns
2 red onions sliced
2 white onions sliced
4 cloves of garlic roughly chopped
200g button mushrooms chopped
1 red pepper chopped
500 ml passata
2 tsp curry paste (I use Pataks Tikka Paste)

Heat a wok or large frying pan and spray with oil from a mister. Add the onions and garlic and fry to get a good colour without burning. Once the onions start to stick add a little water to deglaze the pan and stop the contents burning. Continue cooking on a high heat until the onions are soft and translucent. You will need to keep adding water as it reduces and boils away.

Add the mushrooms and peppers and cook until soft. The mushrooms will release their liquid but you can add a little more water if needed. Once they have softened add the curry paste and stir once everything is coated you can add the passata and bring back to the boil.

At this stage the curry can be cooled and stored for another day or can be frozen.

5 minutes before you are ready to eat add the prawns, these can go in frozen or defrosted. Keep the heat up and cook until the prawns are throroughly heated. They are already cooked and will turn to rubber if you leave them too long.

I like it with plain rice or maybe naan/pitta bread. It is also excellent in a jacket potato.

Try adding more vegetables for bulk or on their own for an even lower point curry, aubergine, cauliflower or courgette would be excellent. Alternatively add leftover roast chicken for variety just make sure that you adjust the points.