Cheats Prawn Curry with Raita Yoghurt Naan

Khanh Ong

Ingredients:

Prawn Curry:

  • 2 tsp veg oil
  • 5 cm piece of ginger finely chopped
  • 4 curry leaves
  • 2 tsp madras curry powder
  • 1⁄2 tsp chilli powder
  • 1⁄2 tsp turmeric
  • 1⁄2 a cinnamon stick
  • 4 green cardamom pods
  • 2 bay leaves
  • 2 tomatoes chopped
  • 200 ml coconut milk
  • 1 cup of Massel chicken stock
  • 750g peeled and deveined prawns salt to taste

Yoghurt Naan:

  • 200g Jalna greek yoghurt
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp EVOO

Raita:

  • 1 cup of Jalna yoghurt
  • 1⁄2 cup of packed chopped mint
  • 2 tbsp of packed coriander chopped juice of half a lemon pinch of salt

Method:

Prawn Curry Method:

1. Large saucepan add veg oil, ginger and curry leaves on high for 1 minute.
2. Turn heat to low and add curry powder, chilli, turmeric, cinnamon, cardamom, bay leaves and cook for 1 minute until aromatic.
3. Add tomatoes for 1 minute stirring to deglaze
4. Add coconut milk and stock and cook for 10 minutes.
5. Add prawns cook for 3 minutes, then season.

Yoghurt Naan Method:

1. Combine all the ingredients except oil and knead over a floured surface until everything is combined.
2. Slice dough into 6 equal pieces and roll into logs.
3. Using a rolling pin roll out dough logs.
4. On a griddle pan on high heat add a little bit of oil
5. Sook naan for 2 minutes each side.

Raita Method:

1. mix all the ingredients

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