Prawn and Mushroom Curry offers an interesting array of flavours and textures.
The selection of vegetables is versatile. Choose your favourite, fresh, colourful combo. Add chilli to your taste; a spicy chutney or salsa is a good offering to satisfy various palates or a shared small bowl of chopped fresh green chilli. Ensure your garam masala is flavoursome and fresh.
Ingredients
Preparation: as you cook Cook: 20 mins Serve: 2
190 gm (1 cup) basmati or long grain rice
1/2 medium onion
1/2 tb olive oil
2 green peppers
2 chillies*
250 gm (2 cups sliced) mushrooms
1/2 small cauliflower
3 tomatoes
300 gm prawns
2 tsp garam masala
2-3 tbsp yoghurt
Method
WASH the rice and cook as per your usual style.
SLICE the onion.
HEAT the oil in a medium sized frying pan.
FRY the onion gently.
SLICE the green pepper, mushrooms, tomatoes and chillies.
BREAK the cauliflower florets into bite-sized pieces.
ADD the green pepper and chilli to the onion and cook for about 5 minutes.
ADD the mushroom and cook for a further 5 minutes.
ADD the cauliflower and fry for a further couple of minutes.
ADD the tomato and a little water (initially 2 tbsp, adding more as required) to ensure the vegetables do not burn.
COVER and cook for a couple of minutes. The vegetables should maintain a firm texture.
ADD the prawns and garam marsala and cook for 5 minutes. Stir a couple of times.
REMOVE from the heat, stir in the yoghurt and serve.
Serve
Serve immediately with steamed rice.
Good with a spicey or hot chutney or salsa.