After the success of last week’s curry (and by success I mean cheapness relative to taste) I decided to have a go at it again tonight. With no generous donations or huge sponsorship deals as yet, my personal credit crunch is still not showing any green shoots. The ingredients are still store cupboard gatherings. 

I found a packet of fresh king prawns lurking at the back of the freezer, and with the joy of frozen spinach now in my life, this week’s version was slightly more lavish than last week’s veggie offering.  As with everything I seem to make, nothing was really weighed or measured and most ingredients are interchangeable with other bits and bobs. I knew this one was particularly good because we both licked our plates clean. (When I was little and still lived under the watchful eye of my mum, I would have to lick my plate hidden in the kitchen pretending to load the dishwasher. Now I can do it straight after dinner).

Pauper’s Prawn Curry

 

Ingredients

Thumb sized bit of fresh ginger, chopped up

Juice of half a big lemon

2 grinds of salt

Fresh coriander if easily available, roughly chopped

Big glug of vegetable or sunflower oil

One big onion, sliced

2 fresh chillies, finely chopped

Handful of new potatoes chunkily sliced

1 teaspoon each of chilli power (half if you don’t want it too spicy), turmeric, garam masala, cumin and coriander

1 juicy tomato

10p sized squeeze of tomato concentrate

100ml tomato juice

Packet of chopped tomatoes

1 litre fish stock

1 packet raw prawns

5 chunks of frozen or a bag of fresh spinach

Whole grain rice

 

1.      Saving a little bit of the ginger, combine the rest, lemon juice, salt and fresh coriander in a bowl and put to one side

2.      Fry the onion with the little bit of ginger in the oil for five minutes on medium to high heat

3.      Add the chillies, stir

4.      Add the new potatoes, cook for five minutes

5.      Add all the spices and stir and cook on a medium heat for 3 minutes

6.      Put the kettle on

7.      Add the tomato and the tomato juice, stir around a bit for 2-3 minutes

8.      Add the chopped tomatoes, bring to a simmer and let it reduce for 5 minutes

9.      Put the rice on

10.  Add the fish stock

11.  Bubble away, stirring occasionally for 15 -20 minutes (taste a potato to check it’s cooked)

12.  Add the spinach, stir around until unfrozen or cooked

13.  Add the prawns, stir around for 3 minutes

14.  Add the lemon juice mix

15.  Serve with rice and lick your plate clean.

 

I must remember to get a before picture...

I must remember to get a 'before' picture...

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