Monday, 26 May 2014

prawn curry with mint and yoghurt

This is a lovely, light, summery curry. It doesn't take any longer than the rice to cook. We've got some sprightly, Spring mint bushing up so it would seem a shame to waste it.
While you're thinking of rushing out for prawns and yoghurt you could take the time to click on the link below and pledging lots of money for our kids' skate park!

(serves 2)

  • 1 onion (chopped)
  • 3 cloves of garlic (finely chopped)
  • 1 birdseye chilli (finely chopped)
  • 2 peppers (chopped)
  • 2 plump tomatoes (chopped) - skin them if you like but life just might be too short!
  • 400g raw prawns (cleaned with a single longways slice so they butterfly)
  • 1 tsp ground coriander
  • 3/4 tsp turmeric
  • 11/2 tsp ground cumin
  • black mustard seeds
  • salt and pepper
  • natural yoghurt
  • a bunch of fresh mint (finely chopped)
  • juice of 1/2 lemon
  • sunflower oil
  1. add the mustard seeds to the oil and fry gently until they begin to pop
  2. add the onion
  3. add the garlic, chilli and peppers
  4. add the spices and fry for a couple of minutes
  5. add the tomatoes and fry until they soften
  6. add the prawns and fry until they become opaque
  7. combine the yoghurt, mint, lemon juice and salt to taste
  8. drizzle the curry with the minted yoghurt

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