If you like King Prawns and Curry then this is a great recipe that Anthony Worral Thompson made on TV a couple of weeks ago - make sure you get some decent prawns though, none of your ocean tail nonesense:
Serves: 4
Preperation Time: 25 minutes
Cooking Time: 15 minutes
INGREDIENTS:
For the prawns –
• 16 large raw prawns, retain shells, leave on tail
• 1 tsp sea salt
• 1 tsp lemon juice
• 1 tsp turmeric
• ½ tsp chilli powder
• 3 tbsp vegetable oil
For the Curry -
• 3 tbsp vegetable oil
• 2 onions, roughly chopped
• 5 garlic cloves, sliced
• 2.5cm/1 inch ginger, peeled and grated
• 4 green chillies, sliced
• 1 green pepper, cut in 2.5cm/1 inch pieces
• 1 tsp ground coriander
• 1 tsp ground cumin
• 6 ripe tomatoes, cut in chunks
• 1tbsp tamarind paste mixed with 3 tbsp water
To serve –
• handful coriander, roughly chopped
• sliced spring onions
• deep-fried shallots
• lime wedges to garnish
• plain naan
• basmati rice – cook as per packet instructions
METHOD:
For the prawns -
• Combine the salt, lemon juice, turmeric and chilli powder with the oil and massage this mix into the prawns and marinate for 15 mins.
For the curry -
• Heat the oil in a large frying pan add the onions and cook for 6 mins until translucent but not brown.
• Add the garlic, ginger, chillies and green pepper and cook for 3 mins, stirring regularly. Now add the spices, tomatoes and tamarind and cook for a further 5-7 Mins. Season to taste.
• When the curry base is done cook the prawns in a hot frying pan for 2 mins, turning once.
• Add the cooked prawns to the curry base and cook for a further 2 mins.
TO SERVE:
• Serve the curry with boiled rice or naan bread and garnish with coriander leaves, fried shallots, spring onions and lime wedges.
The original recipe can be found on ITV's website.