king prawn madras

The Madras curry is characterised by its deep intense flavour and rich red colour that comes from a combination of dried whole chillies, ground chilli, paprika and tomatoes. It’s both fiery and tangy, and has a real depth of flavour created by
toasting some of the spices and frying the whole chillies until they darken and intensify in flavour. It's best served with plain rice, a yoghurt raita to cool your mouth down afterwards and a simple kachumbar (onion, cucumber and tomato) salad

you need: 30g butter (or use ghee)
1 large onion - roughly chopped
3 cloves of garlic - finely chopped
Small piece of ginger - peeled and grated to make about 1 tbsp
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
King prawns for 4
½ lemon
Vinegar
A handful of chopped fresh coriander - optional

preparation time: 10 minutes plus 40 minutes cooking time

heat rating: 4/5

contents: WHOLE SPICES: long chillies, curry leaves, bay leaves.
GROUND SPICES: chilli powder, toasted ground coriander, paprika, toasted
ground cumin, turmeric, cinnamon, black pepper, ground cloves.
GARAM MASALA BLEND: toasted garam masala, fenugreek leaves

good with: real mango chutney, pilau rice, tarka dahl, raita/chutney/salad, coconut chutney

equipment needed:

serves: 4