Ingredients(2 Servings)
- Garlic
- Curry powder
- Ginger
- Oil
- Chili flakes
- Coconut milk
- 2 tomatoes
- Dill
- Cleaned prawns
- Basmati White Rice
- Sliced onion
- Start with frying the onion and ginger on a suitable pot.
- If using chopped garlic, add when the onion is slightly browned. If using garlic paste, add it a little later.
- Add the curry powder when the onion is evenly browned. Stir and cook for about a minute.
- Blend the tomato or cut into small pieces to cook faster. Stir and allow to cook on low heat.
- When it’s nice and thick, it’s ready. If using cut tomatoes, add little water to allow the tomatoes to cook.
- For color, add mixed colored peppers to cook in the tomato sauce. Stir to be coated in the sauce, add the coconut milk and give it a good stir.
- Add the prawns and add salt to taste.
- Stir and simmer for about 4 minutes.
- When cooked, the prawns curl up and become firm. Cooking them longer than necessary will make them chewy and rubbery.
- Add some chopped coriander for extra flavor and color
- Turn off the heat and serve. I served mine with rice. Enjoy!
- You can also add some whipping cream to have a creamy taste if you have some available. This is OPTIONAL. Add a generous amount of grated parmesan cheese for extra flavour. (You can also use cheddar cheese)
- If no cheese is available, you can skip it but I would advise you add some if you can get it.
- Stir well and turn off the heat. The whole cooking process will take about 3 minutes and this meal is best served fresh. When you reheat it, it will not be as tasty as when fresh!
- Serve hot and enjoy!
