Easy prawn curry
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Ingredients
Method
Heat the oil in a saucepan and fry the onions for 5 minutes to soften. Lift out 1/3 to a plate and fry the remainder for 4-5 minutes more, until deep golden. Transfer to the plate, keeping them separate.
Add the garlic, ginger, stock cube, potatoes, carrot, curry powder, 500ml water and a little salt to the pan with the paler onions. Heat until simmering. Cover and cook gently for 15-20 minutes, until the potatoes are completely tender. Mash a couple of pieces of potato to help thicken the sauce.
Add the prawns and most of the coriander to the pan and cook for 3-5 minutes, until the prawns are pink, opaque and all cooked through. Transfer to shallow bowls and serve, scattered with the remaining coriander and the fried onion.
