Thursday, 16 October 2014

COOKED: Tiger Prawn and Spinach Curry for National Curry Week

I love a curry - something which hasn't always been the case. I've never been one to get overexcited about the prospect of whipping out the takeaway menus on a Saturday night to sit in watching the *insert cult reality TV show here*, order then gorge on too much food that's high in salt and leaves you gasping for water at 3am. Boring you may call me, but the only reality TV that I enjoy is Made in Chelsea...and I also have a new love for Strictly Come Dancing, which possibly shows I am nearing my mid twenties (and developing middle-aged tendancies, I blame my mother).

My original point - NATIONAL CURRY WEEK. And I love curry. You can't beat a 'proper one' from a nice Indian restaurant (big fan of Akbar's in Leeds) but I get just as much taste-bud-related-excitement from a homemade curry. The one in question, the tiger prawn curry, is a tomato based on I made in a little bit of a rush yesterday and, to my surprise, it was lovely. It contained very basic ingredients and maybe you wouldn't call it 'a proper curry' but it's a damn tasty one all the same. I will also post, later on this week, the beautiful chicken curry I made a few weeks ago that has a delishy thick sauce. Due to my dairy issues, I always opt for a tomato based curry and you'll find, quite often, that this keeps the calories and fat content low - this being my main problem with either supermarket bought curries or takeaways - you can almost taste the additives, calories and bad stuff (including thick creams - which kill me!) so I would always prefer a homemade one.

Anyway, enough rambling...

All you need for 3-4 people is;

1 tin of chopped tomatoes
2 cloves of garlic
1 tsp garam masala
1 tsp turmeric
1/2 tsp chilli powder (or 1 tsp if you like it a bit spicier)
1/2 tsp paprika
1/4 tsp cinnamon
Fresh parsley, chopped (or dry mixed herbs if you're struggling for fresh)
1 onion, diced
1/2 courgette, diced (optional)
1/2 bag of spinach
1 pack of tiger prawns - I used Sainsburys ready to eat ones (or 2 if you prefer lots of prawns!)

1. Fry the onions on a low heat in a little oil for a couple of minutes before adding your chopped garlic and spices.

2. Allow the spices to blend and the onions to soften then throw in your courgette and mushrooms.

3. After a few minutes the chopped tomatoes can be mixed in but make sure you allow them to simmer for 10 minutes or so to reduce.

4. When the tomatoes have reduced, throw in your prawns and spinach. Your prawns nede to heat through and the spinach will wilt (but it's tastier this way!)

5. If you're using fresh parsley, serve with a little on top but, I know what you're thinking, that's it. It's that quick and that simple!

Here's some tips on how to make the perfect curry at home - it's not impossible


No comments:

Post a Comment