Quick prawn curry

Another recipe sent to me from north of the border by Alastair. Prawn curry

Quick prawn curry

Quick prawn curry on a ring of mash
Servings:	Serves 2
Calories per serving:	451
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Easy-peasy, lemon-squeezy 5/5 A five year old could make this! Lovely stuff, thanks Alistair. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 220g Peeled (defrosted) prawns - about 400g when frozen
• 1 medium onion, peeled and sliced - normal white onions are best, the red onion I used gave it a strange blue hue!
• Curry paste or curry powder to taste

Mashed potato

Want more sauce?

• 2 large potatoes, peeled and quartered
• Good splash of milk
• 1 tablespoon butter
• sea salt and freshly ground black pepper
• Extra virgin olive oil

Method

1. Boil the potatoes for 20 to 25 minutes or until soft
2. Mash with the butter and milk and season to taste
3. Heat the oil in a frying pan or wok, add a good grind of pepper but no salt to the oil and fry the sliced onions until they begin to caramelise
4. Add the curry powder or curry paste. Any of the Patek-type curry pastes are good. About 1 tablespoon should do but add a little at a time - you can't take it out once you've made it too hot!
5. Tip the prawns in to the pan and stir meaningfully until they have changed to the colour of the curried onions
6. If you want more sauce, just add a little vegetable stock, lager or even water.

Serving suggestions

Arrange the mashed potatoes in a ring and pour the prawn/onion mixture into the centre, crack open a bottle of ale and enjoy!

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