Use whatever vegetables you like when you make this curry - carrots, green beans and capsicums are all good. Serve with rice or naan bread.
2 to 3 tablespoons vegetable oil
1 medium onion, sliced
1 teaspoon turmeric
1/2 teaspoon chilli powder
1/4 teaspoon garam masala
salt to taste
2 green chillies, seeded and chopped (or to taste)
200g raw peeled and deveined prawns
2 tablespoons water
300g sliced vegetables of your choice – carrots, beans, capsicums
handful fresh coriander, finely chopped
2 cherry tomatoes, chopped - to serve
Prep: 5 minutes
|Cook: 25 minutes
Heat the oil in a large frying pan on medium high heat. Add the onion, turmeric, chilli powder, garam masala, salt and green chillies and stir till onions turn crispy brown, about 3 minutes.
Add the prawns to the frying pan, stirring well, and cook for another 5 minutes. Add the water and stir to release any browned bits from the bottom of the pan. Add the vegetables and mix well, then cook covered for 3 minutes. Add coriander and cook covered for a further 1 to 2 minutes, until vegetables are tender and prawns are opaque.
Serve on a platter with the chopped cherry tomatoes on top for garnish. Best eaten with boiled rice or naan.