Cheats Prawn Curry with Raita Yoghurt Naan
Khanh OngIngredients:
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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