Thursday, 8 March 2012

Prawn Curry in a Hurry

Takes: 15 minutes
Multitasking level: Low
Feeds: 4

1 pack pre-cooked prawns
These were just in the fridge. Use any pre-cooked leftover meat to cut down on cooking time.
1 handful green beans
Or any green veg that’s on the cheap
1 orange bell pepper
Any colour except green, as green bell peppers are the devil of all vegetation
1 large white onion

1 inch ginger

2 cloves garlic

1 lemon
Always use lemon where there’s a tomato based sauce, or it feels really bogged down
Enough rice for 4 people
There’s a post on this if you can’t remember how to measure it all
Various spices
Steal from parents’ cupboards
~30p's worth here
1 tablespoon garam masala, 1 tsp ground cinnamon, 1 tablespoon cumin, 2 tablespoons dessicated coconut, 2 tsp chopped chilli
1 carton chopped tomatoes
Sainsbury’s value are the best for juiciness, consistency and colour- Tesco’s ones look a bit mutant

                                              Total: £4.28
                                               Or £1.07 each

     1.      Sort rice
a.      Measure: Put some rice in the saucepan. Remember that it will expand to double its size, so work out how much you're likely to eat
b.      Wash: Put cold water in the rice pan and swirl it around with your hand until the water turns cloudy. Block the rice with your hand and drain the water out. Repeat these steps until your water turns clear- about 5-7 times
c.       Water: Place your finger so the tip just touches the rice. Fill the pan with water until it reaches the first joint on this finger. That’s the right amount of water.
d.      Cook: Put on full heat until it boils. Don’t take the lid off, at all. Turn right down to the lowest heat for 10 minutes or until all the water is absorbed. Start cooking the curry now. After ten minutes, take off the heat WITHOUT TAKING THE LID OFF and leave it to steam itself off the bottom of the pan until you’re ready to eat

2.       Make curry
a.        Slice the onion and fry on a medium heat in 1tbsp oil until soft
b.       Add all the spice, the green beans, chopped ginger and the chopped garlic
c.        Add the chopped tomato, the prawns and the bell pepper- stir for 3 minutes
d.       Add the juice of half a lemon- taste it, if it's too hot, add a little yoghurt

3.       Plate up
a.        Fluff up the rice with a fork and pop some on the plate
b.       Pile curry on top in a hopefully appealing way, remembering that curry always looks like a mess
c.        If you’re trying to make an effort with your presentation because your blog is starting to make you money, garnish with a somewhat arbitrary bit of parsley

The compulsion to take cheerful pictures of my food means I have not eaten a piping hot dinner in quite a while


  1. Looks terrific! Shouldn't curry have cilantro instead of parsley on top, though?

  2. Technically, yes! Coriander is traditional, but my mother is allergic to it. Therefore, arbitrary parsley!

  3. Great Scott this looks delicious! *Pinned*

  4. delicious!
    1. What kind of rice would you recommend? I used short white rice and it came out like gruel... not sure if i'm cooking it right though, rice is pretty fickle.

  5. Short rice is much stickier, it's usually only used for sushi or onigiri (rice balls) because it's very starchy and forms sort of clumps. If you are going to use it for normal meals, you're going to need to wash the life out of it until your water is crystal clear, or face the wrath of the Rice Gruel you mentioned!

    I'd definitely reccommend a medium grain rice. Jasmine rice is my favourite, but any medium or long-grain rice is cool. Be aware that brown/wholegrain rice needs more water to cook.

    Stay away from anything that says "easy-cook" or similar- the more preparation went into your food, the more expensive it will be, and probably won't work with these general guidelines.

    Hope this helps!

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