Nisha Katona's Bengali prawn curry
Weeknights call for super-quick dinners and Nisha’s prawn curry is a tasty meal you can have on the table in just 20 minutes.
Speedy Bengali prawn curry
Serves: 2
Ingredients
1/2 tsp nigella seed
1 chopped green chili
1/2 tin chopped tomato
1/4 tsp chili powder
1/2 tsp turmeric
salt to taste
1 tsp brown sugar
1 cup frozen peas, defrosted
Water to loosen
1 good tsp english mustard paste
1 x 200g packet of medium sized peeled prawns
1 cup chopped baby spinach leaf
Handful of chopped coriander leaf
Squeeze of lemon juice
To serve (all optional)
Romaine lettuce wraps
Rice
Chapatis
Method
1. In a large pan, fry the nigella seeds until they fizz, then add the green chili and fry for a few more seconds
2. Add the tomato, chili powder, turmeric, salt and sugar and the peas. Simmer brightly until the tomatoes begin to turn a little brown - add water to loosen it if you feel it’s drying out.
3. Add the mustard paste, stir, and add in the prawns and spinach, then cook for no more than 5 minutes. The prawns should be just pink and tender.
4.Stir in the coriander leaf and a squeeze of lemon
5. Serve in Romaine lettuce wraps or with rice or chapatis