This is an adaptation of Keralan prawn curry, mildly spiced and with rich coconut favour.
The recipe is adapted from The Hairy Dieters by The Hairy Bikers.
Ingredients:
2 tbsp medium curry powder (or paste)
2 tbsp cold water
1 medium onion, finely sliced
1 orange or yellow pepper, deseeded and sliced
1 tbsp mango chutney
3 large ripe tomatoes, quartered (or same quantity of small tomatoes, halved)
200 ml half-fat coconut milk
2 tsp cornflour
200 g cooked or raw peeled king prawns
100 g baby spinach leaves
Method:
Put curry paste (or powder), 1 tbsp of water, onion and pepper in a large non-stick frying pan.
Cook over a low heat for 4-5 minutes, stirring regularly until the onion is softened.
Add the mango chutney, tomatoes and coconut milk and bring to a simmer.
Cook for 4 minutes, stirring occasionally until the tomatoes are soft but still holding their shape. Mix the cornflour and 1 tbsp of water to make a smooth paste. Add this to the coconut sauce and cook for 30 seconds or so, stirring constantly until the sauce thickens. Stir in the spinach leaves.
Cook for 2-3 minutes or until the spinach is wilted, then stir in the prawns.
Cook for 1 minute or until the prawns are hot (if you are using raw prawns, make sure they are completely pink before serving), then remove from heat. Adjust the seasoning.
Serve and enjoy! (Perfect with freshly cooked basmati rice).
Bon Appetit!
