Prawn madras
Average rating:
Flavoursome, fragrant and very, very moreish: this seafood madras can be rustled up in a matter of minutes
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Cooking time: 6-8 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
You can use chicken stock instead of fish stock for this recipe if you prefer.
- 900g (2lb) small, cooked, peeled, warm water prawns, fresh or defrosted
- 30g (1oz) butter
- 15ml (1tbsp) vegetable oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 30ml (2tbsp) madras curry powder
- Salt and black pepper
- 30ml (2tbsp) lemon juice
- 60ml (4tbsp) fish stock
- 30ml (2tbsp) tomato puree
- Coriander or parsley leaves, to garnish
Method
- Heat butter and oil in a large frying pan. Cook the onions and garlic until soft.
- Stir in the curry powder, seasoning and lemon juice, cook for a further 2 mins.
- Stir in stock and tomato puree, simmer for 5 mins. Add prawns and cook for a further 2 mins, until piping hot. Serve with rice and usual curry accompaniments garnishing with the coriander.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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