How to Make an Emergency Curry
Set the heat to high and add 30g butter or 20ml oil (butter will taste better!)., Add 2 – 3 cloves of garlic, finely chopped or crushed. , Immediately (or the garlic will burn) add 4 - 6 tomatoes, chopped very finely, and fry until mushy. , Add the...
Step-by-Step Guide
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Step 1: Set the heat to high and add 30g butter or 20ml oil (butter will taste better!).
The exact amount is at your discretion.
You won’t need very much, so add a little at a time, stirring it in until it looks about the colour you want. , Needless to say, if you buy these frozen, you should thaw them out first.
The quickest way to do this it to immerse them in warm water.
Frozen prawns absorb a lot of water, so a good tip is to squeeze them gently before adding them to the curry to remove the excess water.
Stir them in until they’re heated through (which should only be a matter of about 30 seconds or so).
Too long and they’ll shrink and go tough. , Garnish with chopped, fresh coriander leaf. -
Step 2: Add 2 – 3 cloves of garlic
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Step 3: finely chopped or crushed.
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Step 4: Immediately (or the garlic will burn) add 4 - 6 tomatoes
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Step 5: chopped very finely
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Step 6: and fry until mushy.
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Step 7: Add the 2 teaspoons of curry powder and chili to taste
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Step 8: and stir for a few seconds.
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Step 9: Crumble in a stock cube - technically it should be a fish one
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Step 10: but it doesn’t really matter.
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Step 11: Add a level teaspoon of sugar.
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Step 12: Add a little double cream (you could also use crème fraiche
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Step 13: fromage frais
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Step 14: soured cream
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Step 15: coconut milk or even milk – they all have a slightly different effect).
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Step 16: Add 400g cooked
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Step 17: peeled prawns.
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Step 18: along with the delicious rice you’ve just prepared.
Detailed Guide
The exact amount is at your discretion.
You won’t need very much, so add a little at a time, stirring it in until it looks about the colour you want. , Needless to say, if you buy these frozen, you should thaw them out first.
The quickest way to do this it to immerse them in warm water.
Frozen prawns absorb a lot of water, so a good tip is to squeeze them gently before adding them to the curry to remove the excess water.
Stir them in until they’re heated through (which should only be a matter of about 30 seconds or so).
Too long and they’ll shrink and go tough. , Garnish with chopped, fresh coriander leaf.
About the Author
Julie Castillo
A passionate writer with expertise in crafts topics. Loves sharing practical knowledge.
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