Make an Emergency Curry

This recipe is stripped to the bone, so that you can get that curry fix as quickly as possible, yet it’s still tasty. It doesn’t involve grinding fresh spices, and it uses cooked, peeled prawns, as the beauty of these is that they only need to be heated through and they’re ready to eat.

Ingredients

  • 30g (2 tbsp) butter or {{safesubst:#invoke:convert|convert}} cooking oil
  • 2 - 3 cloves garlic
  • 4 - 6 tomatoes
  • 10g (2 tsp) curry powder
  • 10g (2 tsp) chili powder
  • 1 fish stock cube (May substitute with other flavor if preferred)
  • 5g (1 tsp) sugar
  • 3/4 cup cream, milk, or coconut milk
  • 400g (0.88lbs) cooked, peeled prawns

Steps

  1. Set the heat to high and add 30g butter or {{safesubst:#invoke:convert|convert}} oil.[1] Butter will taste better.
  2. Add 2 – 3 cloves of garlic, finely chopped or crushed.
  3. Immediately (or the garlic will burn) add 4 - 6 tomatoes, chopped very finely, and fry until mushy.[2]
  4. Add the 2 teaspoons of curry powder and chili to taste, and stir for a few seconds.[3]
  5. Crumble in a stock cube - technically it should be a fish one, but it doesn’t really matter.
  6. Add a level teaspoon of sugar.
  7. Add a little double cream (you could also use crème fraiche, fromage frais, soured cream, coconut milk or even milk – they all have a slightly different effect). The exact amount is at your discretion. You won’t need very much, so add a little at a time, stirring it in until it looks about the colour you want.[4]
  8. Add 400g cooked, peeled prawns. Needless to say, if you buy these Cook Frozen Prawns, you should thaw them out first. The quickest way to do this it to immerse them in warm water. Frozen prawns absorb a lot of water, so a good tip is to squeeze them gently before adding them to the curry to remove the excess water. Stir them in until they’re heated through (which should only be a matter of about 30 seconds or so). Too long and they’ll shrink and go tough.[5]
  9. Serve, along with the delicious rice you’ve just prepared. Garnish with chopped, fresh coriander leaf.[6]

Related Articles

References

  1. ↑ https://www.simplyrecipes.com/recipes/easy_coconut_shrimp_curry/
  2. ↑ https://www.allrecipes.com/recipe/93597/authentic-and-easy-shrimp-curry/
  3. ↑ https://cooking.nytimes.com/recipes/1019365-coconut-shrimp-curry-with-mushrooms
  4. ↑ https://www.bbcgoodfood.com/recipes/quick-prawn-coconut-tomato-curry
  5. ↑ https://www.bbcgoodfood.com/recipes/prawn-curry-hurry
  6. ↑ https://cooking.nytimes.com/recipes/6515-shrimp-in-yellow-curry
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