Easy Prawn Curry with Yoghurt and Spices
Ingredients
- 800g raw king prawns
- 2 tbsp extra virgin olive oil
- 1 tbsp butter (optional but really tasty)
- fresh coriander or parsley to garnish
- Rice to serve
Marinade
- 1 cup yoghurt (I used fat free Greek yoghurt)
- 1 tbsp ginger, grated
- 1 tsp ground turmeric
- 1 tbsp garlic, grated
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp hot chilli powder
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 1 tsp salt
Preparation
If using frozen prawns, allow them to fully thaw in the fridge overnight and drain all water using a colander.
Pat dry the prawns with a paper towel to prepare for marinating.
Mix all the marinade ingredients in a bowl until completely combined.
Add the dried prawns to the marinade and mix well.
If possible, let the prawns marinate for a little while.
Heat the olive oil in a large pan over medium heat.
Add the marinated prawns to the pan and cook for 8-10 minutes, depending on size, until they are cooked through.
If using butter, stir it through the prawns.
Garnish with fresh coriander or parsley and serve with rice. Enjoy.
