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.