Recipes

Prawn Curry in a Hurry

Takes: 15 minutes

Multitasking level: Low

Feeds: 4

These were just in the fridge. Use any pre-cooked leftover meat to
cut down on cooking time.
Or any green veg that’s on the cheap
Any colour except green, as green bell peppers are the devil of all
vegetation
Always use lemon where there’s a tomato based sauce, or it feels
really bogged down
There’s a post on this if you can’t remember how to measure it all
Steal from parents’ cupboards

~30p’s worth here

1 tablespoon garam masala, 1 tsp ground cinnamon, 1 tablespoon cumin,
2 tablespoons dessicated coconut, 2 tsp chopped chilli
1 carton chopped tomatoes
Sainsbury’s value are the best for juiciness, consistency and colour-
Tesco’s ones look a bit mutant

                                              Total: £4.28
                                               Or £1.07 each

     1.      Sort rice
a.      Measure: Put some rice in the saucepan. Remember that it will expand to double its size, so work out how much you’re likely to eat
b.      Wash: Put cold water in the rice pan and swirl it around with your hand until the water turns cloudy. Block the rice with your hand and drain the water out. Repeat these steps until your water turns clear- about 5-7 times
c.       Water: Place your finger so the tip just touches the rice. Fill the pan with water until it reaches the first joint on this finger. That’s the right amount of water.

d.      Cook: Put on full heat until it boils. Don’t take the lid off, at all. Turn right down to the lowest heat for 10 minutes or until all the water is absorbed. Start cooking the curry now. After ten minutes, take off the heat WITHOUT TAKING THE LID OFF and leave it to steam itself off the bottom of the pan until you’re ready to eat

2.       Make curry
a.       
Slice the onion and fry on a medium heat in
1tbsp oil until soft
b.      
Add all the spice, the green beans, chopped ginger and the
chopped garlic
c.       
Add the chopped tomato, the prawns and the bell pepper- stir
for 3 minutes
d.      
Add the juice of half a lemon- taste it, if it’s too hot, add a little yoghurt


a.       
Fluff up the rice with a fork 
and pop some on the plate
b.      
Pile curry on top in a hopefully appealing way,
remembering that curry always looks like a mess
c.       
If you’re trying to make an effort with your
presentation because your blog is starting to make you money,
garnish with a somewhat arbitrary bit of parsley

The compulsion to take cheerful pictures of my food means I have not eaten a piping hot dinner in quite a while

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