Prawn and Potato Curry
An easy curry with hot, zingy flavours. If you want something low in effort but big in flavour, the this is a recipe for you!
Chop up your onion into medium-sized, rough chunks. Fry them in a pot with oil. Then add the diced garlic, sliced chilli and grated ginger. Stir this all together and fry until the onions are lightly browned.
Add the spices (garam masala, curry powder and cumin) into the pot and cover all the onions so they are golden. Then, cut the pepper into long and thin slices and add this to the pot. Add the chopped tomatoes and stir.
Peel your potatoes and chop them into chunks. Boil them with a pinch of salt for around 10-15 minutes, until they are soft enough to poke with a fork. Then, drain the potatoes and stir them into the curry sauce. Stir in the passata.
In a seperate pan, fry your prawns in oil. Add in the juice of a whole lime, chilli flakes, paprika and garlic granules. Fry the prawns for 5 minutes. Once finished, stir them into the curry sauce pan. Season with salt and pepper. Put a lid on the pan and simmer on a low heat for 10 minutes.
Time to get your rice on! Boil the rice in salted water for 10-15 minutes. Drain once done.
Give your curry sauce one last stir and it’s ready to serve. Garnish with roughly chopped coriander and any leftover slices of chilli.