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Buttered Prawn Curry and Naan

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium
800g shelled raw tiger prawns

For the marinade

80g greek yoghurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp vegetable oil
1/2 tsp salt
1 lemon (juice of)
1 tbsp chilli powder
1 tsp ground cumin
1/2 tsp garam masala

For the sauce

1kg tomatoes halved

1. For the marinade, mix all of the ingredients together and coat prawns. Leave to one side for 10 minutes.

2. Pre heat the oven to 220°C cook the prawns for 8 to 10 minutes.

3. For the sauce, place all of the ingredients (apart from the butter) into a pan, cook for 10 minutes on a medium heat. With a stick blender, blitz to form a tomato broth. Return to the pan and cook for a further 15 minutes until it thickens. Now whisk in the butter and simmer for a further 5 minutes.

4. For the naan, mix all of the ingredients together and knead lightly to make a soft dough. Roll out on a floured surface into 20cm oval shapes. Heat a non stick fry pan and dry fry the naan. Place onto a baking tray, brush with butter, sprinkle with the nigella seeds and grill until crispy.

5. To finish the curry, add the prawns and serve with the naan.

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