There’s something about food combinations that simply just work. Dark chocolate and raspberry, salmon and cream cheese, or even salt and pepper.
But when it comes to prawns, nothing beats a little (or a lot!) of garlic and lime. This prawn curry is a refreshing and modern twist on an otherwise traditional recipe.
Step one – Fry some onions until translucent. For a more rustic feel, I like to ensure I don’t dice them too finely.
Step two – Add in some whole spices. I like to use a little extra peppercorn, a few cloves and a couple of bay leaves. Once these have begun to heat up, add in your garlic. Now it’s time to go to our next step.
Step three – The Prawns. Big, chunky, shell-on and headless prawns are the ones you want to go for here. Cook them until they turn pink on a low heat, turning very often. Now add in your Get Spiced prawn curry mix.
Step four – Once the spices have oil seeping out of them, it’s time to add in a big squeeze of lime. One lime tends to do it, but if you want a strong twist of lime, feel free to add in two! You’ll need to be quick here, as we don’t want the prawns overcooking.
Step five – Add in your tomatoes. Around half a tin should suffice, or fresh tomatoes are even better. Stir occasionally, ensuring that the tomatoes amalgamate into the curry.
Step six – Like a little more gravy? I recommend adding in a little water, and allowing it to simmer for no longer than 5 - 6 minutes. When cooking larger prawns, it takes a little longer for them to turn rubbery, so there’s some flexibility in this…
But don’t cook them too long, otherwise you’ll end up with a riot and rubber prawns for dinner!