Prawn, pea & tomato curry
Ingredients
1 tbsp vegetable oil2 onions, split, each one cut into 6 wedges
6 ready tomatoes, each one cut into 8 wedges
extensive handle of crisp root ginger, hacked
6 garlic cloves, generally hacked
3 tbsp curry glue
400g shelled crude lord prawns
250g solidified peas
little cluster coriander, leaves slashed
basmati rice or chapatis, to serve
Strategy
Heat the oil in skillet, then sear the onions over a medium high temperature until delicate and starting to tan, around 5 mins. Then, hold 8 of the tomato wedges, then whizz the rest of a nourishment processor with the ginger and garlic.
Add the curry glue to the prospect secs. Mix through the tomato blend and remaining tomato wedges, then rise over a high hotness for 5 mins, mixing so the sauce doesn't get. Blend in the prawns and peas; stew until prawns are pink and cooked through. Dissipate with coriander, then present with rice.
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