Quick and easy, with layers of flavour that won’t blow your head off!Fibro Food Fairy
I don’t about you, but I have noticed that over the years I have got stuck in a bit of a rut when I go to an Indian restaurant. I always chose the “safe” option and most of the time I know roughly what I am going to get. I think it stems from a fear that if I choose something different I may not be able to handle the spice. I love a bit of heat, but just enough to give me sniffles and make my lips tingle, not so hot that I need a pint of water to finish.
More recently, I have become a little more adventurous, trying the chef’s recommendations or speciality dishes and even preparing my own curry paste at home. I am no expert, but I know that most chefs will tell you that Indian cuisine is all about using spice to create layers of flavour and that a good curry does not have to blow your head off. Another great thing about sharing a curry is that it’s so incredibly social, something to be enjoyed with friends and family. So why not give it a go.
My basic madras style curry is gluten free, dairy free and can be made vegan if that’s your preference, just substitute the prawns with your favourite veg. Cauliflower would work really well. You can also use your favourite, good quality shop bought curry paste if you are unable to make your own. Great with a gluten free beer and a gluten free naan bread.
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
• Vegan options
Prawn Madras style curry
Quick and easy, healthy alternative to a takeaway
- ½ tablespoon rice bran oil
- 1 medium onion, chopped (150 g frozen chopped onion)
- ½ red pepper, chopped into bite-size pieces*
- ½ yellow pepper, chopped into bite-size pieces*
- 2 cloves garlic, crushed
- 2 tablespoon homemade curry paste** or a good quality premade madras curry paste
- 150 mL water
- 400g tin chopped tomatoes
- 1 teaspoon unrefined sugar
- 1 tablespoon tomato purée
- Salt and pepper to taste
- 320g raw king prawns or vegan alternative such as cooked cauliflower
- Juice of ½ a lemon
- 3 large handfuls of fresh spinach
- Fresh coriander, roughly chopped.
Add the oil to a deep, non-stick frying or sauté pan. Add the onions and peppers and cook gently over a medium heat to soften, but not colour. This should take approximately 6-7 minutes. Add the crushed garlic and cook for a further minute or so.
Add the curry paste to the pan and cook for a further two minutes stirring to combine the paste with the other ingredients. Add 50mL of the water and cook until the water has evaporated.
Next add the tomatoes, sugar, tomato purée and the remaining water. Bring to the boil, then turn down the heat and let it simmer for 10 minutes, stirring occasionally to allow the flavours to combine. Season to taste.
Add the raw king prawns and let them cook on a gentle heat until the prawns have turned pink. Add the lemon juice and spinach, stir through and serve with a sprinkling of roughly chopped fresh coriander.
FIBRO FOOD FAIRY TIP: *If easier you could use one whole pepper however, I like the contrast of the two different colours. FIBRO FOOD FAIRY TIP: ** I have used my own homemade curry paste (see recipe index) however, a good quality shop bought madras curry paste is fine to use if you are unable to make your own; be sure to check that it is gluten free and contains no artificial additives, preservatives or ingredients.