Curries are a fabulous way to use up leftover Sunday Roasts and other food in the fridge. It can also be made with only vegetables, but remember to add the pre-cooked food or vegetables in the last few minutes so they only heat up, rather than cook more.
In this recipe I’ve used King prawns, but you can use chicken, lamb, beef or many other substitutes.
Cooks in bout 25 mins
Great for leftovers
Serves about 4
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 4 cm fresh ginger, peeled and grated
- 1 -2 green chillies, deseeded and finely chopped
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 160ml tim coconut cream
- 100ml fish stock
- 500g freh tomatoes, roughly chopped
- 400g raw king prawns
- 2 tbsp freshly chopped coriander
Heat the oik in a large pan an gently fry the onions for 10 mins until soft, then all the garlic, ginger, chillies and spices and fry fro 2 mins.
Stir in the coconut cream and fish stock, and then add the tomatoes.
Season with salt and pepper.
Bring to the boil, and simmer for 5 – 10 mins until the sauce has thickened a bit.
Add the king prawns and simmer gently for approx 3 minutes or unil they turn pink.
Be sure not to boil them, or they will become tough.
Serve with Basmati rice or Wild rice (our preferred rice) with naan bread, chopped banana, chutney and some cold yoghurt if you like.
If the younger members of the family don’t like the hot food, then do not include the chillies. Also not recommended if you are breastfeeding.