Prawn Curry In A Hurry Food

PRAWN CURRY

Steps:

• Shell and devein prawns.
• Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
• Chop onion.
• Crush garlic and add salt.
• Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
• Add curry power, still over low heat and cook for about 3 minutes to release aroma.
• Sprinkle plain flour and continue cooking for 1 to 2 minutes.
• Remove pan from heat and add chicken stock, whisking until smooth.
• Return to a higher heat and cook until it boils and thickens.
• Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.

CURRY IN A HURRY

Steps:

• Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
• Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

VEGETABLE CURRY IN A HURRY

Steps:

• In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 cups chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside.
• While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 cup chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.