Prawn Madras

If you've been following the blog for any time you'll know that I do like a good curry and I do like cooking with spice so this Prawn Madras should come as no suprise. This isn't a red hot curry I'm a big beliver in flavour not blowing your head of and sweating your way through a meal. Saying that a bit of spice does help clear out the bugs, so I do like a bit of heat when feeling under the weather in the winter. As I write this I'm recovering from New Years eve blow out of takeaway curry of chicken madras, either my tolerances are slipping or the curry house's recipe has changed. My curries don't generally blow your head off unless I get a particularly hot chilli, from our window cil chilli plant.

Now Louise is very much a Tika masla kinda girl, whereas I do like mix up my curries and do like trying out different types. Saying that I do like one with a nice thick sauce, and this is no exception, I need something to go with the rice as I've never really been a rice fan and do like it much more with a good sauce. I made this recipe with Prawns, pepper and mushrooms but you can substitute with other meat and vegetables, mostly we tend to change the recipe depending on what we have in the fridge, I always feel recipes are guidelines rather than instructions to be followed.

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Prawn Madras

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Ingredients

• 500 g Prawns
• 1 onion
• 2 cloves garlic
• 1 thumbsized piece of Ginger
• 400 g tomatoes or passata
• 1 red pepper
• Mushrooms
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground caraway
• 1 tsp black pepper
• 1 tsp chilli powder
• ½ tsp tumeric

Instructions

1. Heat some oil in a pan
2. Fry the spices until the aromas are released
3. Finley chop the garlic, onion and ginger or blitz in a blender
4. Fry the onion, garlic and ginger
5. Add in the pepper and mushrooms, fry gently
6. Add in the prawns and fry gently
7. Add the tomatoes and simmer gently for 10-15 minutes
8. Serve with rice or naan bread

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