A short series of fishy ideas – 2 “Kerolan” prawn curry

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With a bag of prawns in the freezer I’m never more than 10 or 20 minutes away from something that feels fairly celebratory for tea. And more often than not, that’s a midweek curry, normally korma or something a bit Thai.

I spotted this recipe for Kerolan prawns in a recent Olive magazine. I found the original a bit bland so I’ve tweaked it with a bit more spice. So here’s my now totally inauthentic “Kerolan” prawn curry.

Fry a diced onion until translucent then add smooshed up garlic and ginger. Stir in a teaspoon of turmeric and (this is where I go off piste) two teaspoons of garam masarla and a pinch of chilli flakes. Let the spices toast a bit then add a tin of tomatoes.

Pop a pan of rice on.

Let the sauce reduce until thickened for about five minutes or so. Put the cooked prawns in for another three or four minutes to warm through.

Midweek curry in less than 15 minutes.