Indian cuisine often combines aromatic spices with fiery chillies to set the taste buds tingling.
450 g (1 lb) king prawns
2 tbsps oil
1 tsp paprika
1/2 tsp turmeric
1 1/2 tsps ground cumin
Grated fresh ginger
1 clove garlic, crushed
1 red chilli, seeded and finely chopped
2 courgettes, cut in matchsticks
200 g (7 oz) canned tomatoes, crushed
1 bay leaf
2 - 3 tsps cornflour mixed with 3 tbsps lemon juice
Salt and pepper
2 tbsps oil
1 tsp paprika
1/2 tsp turmeric
1 1/2 tsps ground cumin
Grated fresh ginger
1 clove garlic, crushed
1 red chilli, seeded and finely chopped
2 courgettes, cut in matchsticks
200 g (7 oz) canned tomatoes, crushed
1 bay leaf
2 - 3 tsps cornflour mixed with 3 tbsps lemon juice
Salt and pepper
method
1. Shell and devein the prawns.
2. Pour the oil into a casserole and add the spices, ginger, garlic and chilli. Cook for 2 minutes on HIGH.
3. Add the courgettes, tomatoes, bay leaf, the cornflour mixed with lemon juice and salt and pepper. Cook on HIGH for 5 minutes.
4. Add the prawns and cook for 2 minutes on HIGH then leave to stand for 5 minutes to finish cooking. Remove the bay leaf.
5. Serve with plain boiled rice or rice pilaff, Accompany with mango chutney and yoghurt.
2. Pour the oil into a casserole and add the spices, ginger, garlic and chilli. Cook for 2 minutes on HIGH.
3. Add the courgettes, tomatoes, bay leaf, the cornflour mixed with lemon juice and salt and pepper. Cook on HIGH for 5 minutes.
4. Add the prawns and cook for 2 minutes on HIGH then leave to stand for 5 minutes to finish cooking. Remove the bay leaf.
5. Serve with plain boiled rice or rice pilaff, Accompany with mango chutney and yoghurt.
serving amount
serves 4
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