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Ingredients requirements - Prawn Curry - Healthy……ish:

1. Provide 1 of Red Onion
2. Get 1 tsp for Paprika
3. Get 1 pinch - Saffron
4. Give 3 of Turmeric
5. Make ready 2 tsp All Spices
6. Give 1 tsp - Cummin
7. Provide 1 each - Ginger Root
8. Get 1 Green Chilli, good strength
9. Make ready 2 clove of Garlic
10. Prepare 6 Tomatoes
11. Take 1/2 box - Cherry or small plumb tomatoes
12. Provide 1/4 for Natural low fat yogurt
13. Make ready 1 bunch - Corriander
14. Make ready for Salt
15. Take for Pepper
16. Take for Honey
17. Need 1 dash for Olive oil
18. You need - Asian
19. Prepare 1 cup - Rice
20. Require 1 packages for Coconut Paste/Milk (optional, read step 7)
21. Provide 1 of Vegetable - Sweet/Chiqunio Peppers or Courgette/Aubergine
22. Require 500 grams for King Prawns, the better and bigger the prawns the better and bigger the test
23. Require 1 1/4 of Lime - (personal taste, I don't add but you can)
24. Take 1 packages of Concentrated tomato paste (only for emergency if you over sweeten curry)

Prawn Curry - Healthy……ish step by step:

1. Finely chop onion, ginger, garlic
2. Add dash of oil to pan and heat, once hot add saffron, paprika, all spices, turmeric and cummin. Stir for like a minute and do not let burn.
3. Add onion, ginger and garlic and cook until brownish colour.
4. Dice and add chilli, use half a chilli don't over heat, use fresh chilli more flavour then curry powders.
5. While base paste cooks chop tomatoes into qtrs and add, half cherry/plumb tomatoes and add. Cook down into nice mushy paste
6. Add yogurt and stir in, salt and pepper to taste (be generous with the salt)
7. Start to cook rice, I add coconut paste/milk to rice for this dish, you don't have to. To cook rice I fry small amount of oil, don't let rice burn, then add paste/milk stir in and then just cover with water and keep adding small amounts of water as it boils off.
8. Chop and add vegetables - I tend to use small chiqunio peppers or sweet peppers as add colour and sweetness. Sliced into rings.
9. Now add prawns
10. Chop Corriander and add about half to sauce and stir in.
11. Add dash of honey to taste, if the curry sauce is still acidic add dash more, try it to over sweeten, however if to sweet rescue with concentrated tomato paste (can add lime)
12. Taste your curry
13. Strength - If the curry is not hot enough add more of the chilli
14. Spice Flavour - you want more curry spice whack add a little more cummin and all spice
15. Colour - I like a golden yellow prawn curry, add a little more turmeric to colour yellow and paprika for brown/reddish tint.
16. If the rice is ready then serve, sprinkle on remainder of Corriander to curry and a little to rice.

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