With the fast-approaching school holidays nearly upon us, we are doing our ” Little Chef ” cooking classes at Good from Scratch. My wife Bee and our Head Gardener Adrianne ( both qualified Chefs and Mums) run these classes and they are a lot of fun!
We always visit a country around the globe and this time it’s one of our favourites ” India “.
This recipe is aimed at all levels of cooking and if you don’t like Prawns just substitute them for chicken.
- 500gm Prawn cutlets, defrosted
- 3 tbsp grape seed oil
- 2 tsp Mustard seeds
- 2 springs curry leaves
- 1 onion, peeled and diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp turmeric
- 1 1/2 tsp garam masala
- 1 large tomato, diced
- salt and chilli to taste
- 1 can coconut cream
- juice of 1/2 a lemon
Heat the oil and add mustard seeds and let them crackle.
Add curry leaves and onion and cook till lightly coloured. Add ginger and garlic paste and cook till the raw smell goes.
Add turmeric, salt, chilli powder and tomatoes. Cook till oil separates and tomatoes are cooked. Add prawns and stir to cover with masala then add coconut cream. Cook till prawns are cooked through.
Drizzle with lemon juice and serve with rice.