Its National Curry week – and we have teamed up with Patak’s to bring you seven days of great ‘Ruby Murray’ recipes
What you'll need
1 tbsp desiccated coconut
1 tbsp vegetable oil
400g cooked and peeled large king prawns (defrosted if frozen)
2 tbsp Patak's Jalfrezi Paste
½ large red chilli, deseeded and thinly sliced
2 spring onions, sliced diagonally
1 red pepper, sliced
1 tomato, chopped
1 tbsp fresh coriander, chopped
Sugar, to taste
Salt, to taste
Place the coconut in a large frying pan over a medium heat, cook for 1-2 minutes, shaking the pan to keep the coconut moving until it turns a light toasted brown. Tip into a bowl and set aside.
Add the oil to the pan, and add the spring onions. Cook for 2 minutes. Add the Patak's Jalfrezi Paste. Sprinkle in a little water if the paste begins to stick.
After 2 minutes, add the tomatoes and
peppers and a few tablespoons of water. Allow the tomatoes to break down.
Add the prawns. Allow to cook for 5 minutes and check the prawns are cooked through. Check the seasoning and adjust the salt and sugar if required.
Garnish with the red chilli and toasted coconut and sprinkle with the coriander. Serve with plain basmati rice.