The Lazy way to make curry

A quick post to showcase the prawns bought at Steveston on Sunday. They are called Spot prawns and seem to have a different texture to the commercially sold shrimp. Even if they are cooked for slightly too long they remain soft, not becoming rubbery like the larger varieties. I don't know why this occurs but, in my opinion, it makes for a superior taste and mouth feel.

My initial triumph of the bargain was somewhat deflated when I realized 'pre-peeled' meant only the head had been removed and I still had to spend 20 minutes removing the tail and legs. This was all worth the effort, however, for the pay off of soft, sweet flesh lending a fishy note to the curry I made, very lazily, with a large spoonful of paste from Sharwood's Vindaloo. I tried a different technique with the paste, stirring it into the onion, garlic and ginger to sweat gently before adding yogurt, rather than adding it with boiling water as I usually do towards the end. The difference was a curry with more depth of flavour and a richer, cooked taste, definitely my new curry paste trick.

Recipe : Lazy prawn curry

1/2 tbsp ghee

1 onion, peeled and diced

1 large clove garlic, peeled and finely diced

1 inch piece ginger, peeled and diced finely

1 green pepper, seeded and diced

1 tbsp Sharwood's Vindaloo curry paste (or any you prefer)

4 tbsp plain yogurt

1/2 cup chicken stock

6 mushrooms, torn into pieces

1/2 cup chopped mixed greens

1/2 cup peeled prawns

Heat the ghee over medium heat until hot and add the onion, garlic, ginger and pepper. Stir well.

Cover the pan and let the vegetables sweat gently until soft, stirring occasionally.

Add the curry paste, stir well and simmer gently for about 3 minutes.

Add the yogurt, a spoonful at a time, until incorporated and then add the stock and mushrooms.

Cover the pan and let the curry cook for about 10 minutes.

Add the greens and the prawns, stir well and simmer until the prawns are cooked and the greens wilted.

You could serve this with rice or breads and sprinkle a little lemon juice or chili powder over the top. Some freshly chopped cilantro would also be nice. Neil thinks it tastes like soap, so I always emit this, alas.