Summer is approaching the UK so a light curry dish like this prawn curry is a yummy idea.. This relatively easy prawn curry dish is a good lunch or dinner option.  You can have it on top of a piece of bread. Add it to a green salad or just have it with some lovely cooked rice works well.

Time: 30 minutes. Serves 2

Ingredients:

1 tsp butter

2  tbsp olive oil.

1/2 onion – chopped ( either red onion or white onion or a little bit of both) I had some left over red onion and white onion, which I used in this recipe.

1 small handful of peas ( frozen )

1/2 tsp turmeric

1 tsp chopped ginger

1 tsp chilli powder

1 medium sized chopped tomato.

1 tbsp chopped ( basil) optional* ( I had some left over in the fridge) NB: if you have leftover parsley or coriander go ahead and use that in stead.

1 finely chopped garlic

1 finely chopped green chilli. NB: dried red chilies can also be used in this recipe instead.

King prawns 150g

1/2 tsp sea salt & pepper

A slice of bread in my case.

A squeeze of fresh lemon

How to cook:

1. Heat up a medium sized non stick pan on medium heat on the stove.
2. Add 2 tbsp of olive oil  and 1 tsp butter into the pan. Allow it to simmer for a few seconds and then add the onions, green chilli and chopped garlic. Cook until onions are transparent and have a light brown texture.
3. Add in the basil, ginger, turmeric, chilli powder and chopped tomato into the pan – let simmer for under a minute.
4. Add the prawn into the pan. Cook for about 15 minutes on medium heat.
5. Add the frozen peas. Cook for 5 minutes  NB: now turn up the heat if the dish gets a bit watery from the frozen peas and prawns…
6. Add salt and pepper towards the end.
7. After about 30 minutes. Turn down the heat and let the curry rest for 5 minutes.
8. Plate on a piece of bread, rice or mix into a green salad.
9. Squeeze fresh lemon on top.
10. enjoy 🙂