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James Tanner’s One Pot King Prawn Curry
James Tanner cooked a fabulous One Pot King Prawn Curry on ITV’s Lorraine Show to mark the Big Curry month, telling presenter Kate Garraway:
“This month is Big Curry month and the idea is you make a curry, you raise a bit of money and it really helps the troops, which is fantastic.”
Kate said the idea is brilliant … to see them cooking up the curry click here
Actor Will Mellor, star of BBC’s Two Pints of Lager And a Packet of Crisps and White Van Man, was a guest on the show. He’s a self-confessed curry lover and tucked into the One Pot King Prawn Curry declaring it “has a bit of a kick to the back of the throat”!
Tuck into James Tanner’s delicious one pot king prawn curry served with coriander rice and poppadoms – a perfect Friday night treat!
Serves 4
Ingredients:
Vegetable oil
½ stick cinnamon
2 x cardamom pods
1 x whole red chilli
4 x cloves
1 x bay leaf
To make the curry paste:
1 x large onion, finely sliced
3 cloves garlic
Knob ginger, grated
Pinch of dark sugar
1 x tbsp cumin
2 x tsp chilli powder
2 x tsp turmeric
1 x 400ml can of coconut milk
A splash of water
600g x frozen shelled king prawns, thoroughly defrosted (the safest way to defrost prawns is to submerge them in cold water for around 20 minutes until completely defrosted).
Method:
Take a large pan or wok and heat a splash of vegetable oil.
Fry off the cinnamon, cardamom, whole chilli, cloves and bay leaf.
Next make the paste by mixing together the garlic, onion and ginger in a blender. Add to the pan and cook until slightly golden. Add the sugar and spices and cook for another 2 minutes, then add the coconut milk and water and bring to a simmer. When the sauce has thickened slightly, add the prawns, cover in the sauce and cook for just 2 minutes.
If using ready to cook poppadoms, shallow fry the poppadoms in oil for 1 minute each side then drain well.
Serve the curry with a squeeze of lime, some chopped coriander, coriander rice, poppadoms and mango chutney. As an optional garnish, take one green chilli, slice lengthways and sprinkle some grated coconut over the dish.
