Kashmir Spiced Prawns

This is a fresh, mildly spicy curry – and very quick to make. If you would like it a bit more fiery, I suggest you add ¼ teaspoon of chilli powder. Another point: if you don't want to grind your spices, you can use instead 1 level teaspoon hot curry powder, ½ level teaspoon turmeric and ½ level teaspoon ground ginger.

Serves 1

This recipe is from Delia Smith's One is Fun

Kashmir Spiced Prawns
 4 oz (110 g) prawns, peeled weight
 1 dessertspoon groundnut oil
 1 medium onion, chopped
 ¼ green pepper, chopped
 1 clove of garlic, crushed
 8 oz (225 g) red ripe tomatoes, skinned and chopped, or 1 x 7 oz (200 g) tin Italian tomatoes
 2 inch (5 cm) piece cucumber, peeled and chopped
 1 teaspoon mango chutney juice
 1 tablespoon natural yoghurt
For the spices:
 ¼ teaspoon cumin seeds
 ¼ teaspoon coriander seeds
 ½ teaspoon ground turmeric
 1 cardamom pod
 a good pinch of chilli powder
 1 inch (2.5 cm) fresh root ginger, grated


If you're using fresh spices, start off by grinding them finely using a pestle and mortar. Then in a medium-sized saucepan, heat the oil and fry the onion, pepper and garlic in it for 5 minutes.

Next add the spices, stirring them around to allow the heat to draw out their flavour and aroma.

After about 5 minutes, stir in the chopped tomatoes and cucumber, stir thoroughly and let the whole thing simmer gently (without a lid) for about 6 minutes before adding the prawns, chutney juice and yoghurt.

Allow these to heat through gently for another 5 minutes without it boiling, then serve with spiced or plain basmati rice.

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