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Hot prawn masala

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Ingredients

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FOR THE BASE CURRY SAUCE
2 tbsp vegetable oil
2 white onions, finely chopped
1 red onion, finely chopped
1/4 red pepper, deseeded and diced
1/2 tbsp ginger paste
1/2 tbsp garlic paste
100g chopped tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp ground turmeric
1/4 tsp ground fenugreek
FOR THE CURRY
1/4 butternut squash, seeds removed and cut into 2cm cubes
1 tsp olive oil
1 tbsp vegetable oil
1/2 tsp mustard seeds
1 cinnamon stick
10 dried curry leaves
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 tsp dried chilli flakes
1 tbsp tikka curry powder
1/2 tbsp tomato purée
60g raw king prawns, peeled
1/4 red pepper, deseeded and cut into chunks
100ml coconut milk
1 tbsp light soy sauce
TO SERVE
Fresh coriander, finely chopped

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Hot prawn masala

This is probably as close to an authentic curry as you’d find at most Indian restaurants. The secret is the onion gravy, as recommended by Dan Toombs, which acts as a base for the sauce and is packed full of flavour. A must-try!

Features:
  • Spicy
Cuisine:
  • 40 Mins
  • Serves 1
  • Medium

Ingredients

  • FOR THE BASE CURRY SAUCE

  • FOR THE CURRY

  • TO SERVE

Directions

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  1. Coat the butternut squash in the olive oil and spread out on a baking tray. Season well and roast in a preheated oven at 200C for 40-45 minutes until the squash is soft and caramelised.

  2. To make the curry paste, pour 2 tbsp of vegetable oil into a pressure cooker and sauté the onion gently for 5-10 minutes until soft and translucent. Add the remaining ingredients with 250ml of water and cook on high for 10 minutes.

  3. Once the pressure cooker has depressurised, add 250ml of water and blend until smooth. Add another 200ml water, mix well and set aside.

  4. Heat the remaining vegetable oil in a pan over a medium-high heat and add the mustard seeds and cinnamon stick.

  5. When the seeds start to pop, add the curry leaves, chilli flakes and garlic and ginger paste. Cook for 1 minute, before adding the curry powder, tomato purée and 100ml of the base curry sauce. Bring to a gentle simmer and cook for 5 minutes until starting to thicken.

  6. Tip the prawns, peppers and another 100ml of the base curry sauce (freeze the rest for another recipe) into the pan and simmer for 3-4 minutes or until the prawns are cooked through.

  7. Stir through the coconut milk, light soy sauce and roasted butternut squash. Transfer to a bowl and serve with flatbreads and a sprinkle of coriander on top.

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