1 medium onion chopped
1 shallot chopped
2 cloves pressed garlic
small tin of chopped mushrooms or 300grams fresh chopped mushrooms
1/2 tin of chopped tomatoes
2 small chopped potatoes
1/4 teaspoon Garam Marsala
" " dried coriander or fresh if possible
" " tumeric powder
" " fennel "
" " Cumin powder
1/2 " Madras paste mix
1 chicken stock cube in 500ml of water.
1 250 grams packet of king prawns defrosted or fresh
fry in a casserole dish or large saucepan chopped onions, shallots & garlic until lightly softened, then add the chopped potatoes and all the seasoning and stir well. Then add the tin of mushrooms & tomatoes and mix well, you can now add the stock , add salt & pepper, then leave to cook for about 30 mins on a low heat. Turn off and leave to cool down for about 30 - 45 mins or longer if you wish. This seems to give the sauce a lot more flavour by leaving it to cool down for a while.
Reheat the sauce , add the prawns stir well and taste for seasoning, if the curry needs some more spice, you can add some more madras paste or 2 small dried chillies. Then add 2 soup spoons of crème fraiche, serve with boiled rice. enjoy
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