The only difficult thing about making this curry is finding the required spices in your cupboard. Once you have them all lined up, the actual curry takes no time at all and will fill the house with the most delicious aromas. It’s a quick and easy midweek curry fix, especially if you have your spices alphabetically arranged!
Heat the oil in a deep-sided frying pan over medium heat and add the onion, garlic, ginger, turmeric, cumin, garam masala and cayenne pepper. Cook, stirring occasionally, for 10 minutes, or until the onion is soft and the spices are fragrant.
Add the stock and tomatoes and cook for a further 15 minutes, or until the liquid has reduced and thickened
Spoon the spicy prawns into shallow bowls and serve with the lime wedges and some naan bread or saffron rice.
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