Who would have thought a homemade curry could be so easy to make and taste like you have picked up from your favourite Indian restaurant.
Ingredients:
250g frozen cooked prawns
1 pack of paneer cheese (approx. 200g), cubed
2 tsp ground cumin
2 tsp paprika
2 tsp ground ginger
3 tsp tandoori curry powder
2 garlic gloves, crushed
4 tsp tikka curry paste
A few drops of red food colouring (optional)
4 tbs greek yogurt
2 tbs sultanas (optional)
50g butter
2 large red onions, sliced
1 bell pepper, any colour you prefer, sliced
1 400g tin tomatoes
3 tbs double cream (optional)
Method: Number of Servings: 6 / Marinate for a few hours or ideally overnight, then Prep Time 10 Minutes – Cook Time 20 Minutes
Cost per serving – approx. £1.40
1. Put the cubed paneer into a bowl and cover with boiling water, this helps to keep the paneer nice and soft before cooking, leave for about 5 mins
2. Put the frozen prawns in another bowl and add the cumin, paprika, ground ginger, curry powder, garlic, curry paste and food colouring if using, mix well
3. Drain the paneer and add to the prawns and spices, mix well
4. Cover and pop in the fridge overnight to marinate or leave out to defrost and absorb the spices for a few hours
5. When ready to cook, add the Greek yogurt and sultana’s (if you are using) to the prawns and paneer, mix well, leave to one side
6. Melt the butter in a large frying pan and add the onions and peppers, fry for approx. 5 minutes until softened a little
7. Add the tin of tomatoes and warm though, then add the bowl of prawns and paneer, simmer for approx. 10 to 15 minutes
8. Add the double cream if using and stir in
9. Check seasoning, add a little salt and black pepper if needed
This curry can easily be made into a vegetarian dish, just omit the prawns. Or add chicken instead to make a Chicken Tikka curry. Experiment with your favourite meats/sea food/fish or vegetarian/vegan alternatives.
Freezes well.
Nutritional Information Per Serving:
11g carbs
2g fibre
17g fat
13g protein
260 kcal
