Fran, my oldest buddy – if memory serves me well, this is your second favourite after my beef chilli!!
The best and easiest prawn curry, coming up in a hurry, and it only takes 20 minutes to cook. Just enough time to put the rice on.
First fry a couple of finely chopped onions with two chopped cloves of garlic and a red chilli (don’t include seeds if you want it mild, keep seeds in if you want it hot).
Then add the following: a teaspoon ground cumin, a teaspoon of ground coriander, a couple of ground green cardomom, a teaspoon of turmeric, a couple of ground cloves.
Alternatively Fran, just get Jonathan to go to Waitrose and buy a really good quality curry sauce like this one. (See, I cheat too!) Jonathan you are not allowed to get Chicken Tonight sauce!! Oh, and tell him to get some fresh coriander too, please. If you are not using sauce purchased from Waitrose, add a tin of chopped tomatoes and a good squeeze of tomato puree plus a little sugar. Cook for 10 minutes only otherwise the prawns will be as hard as bullets. Add a tin of full fat coconut milk and stir it around, then a good handful of chopped fresh coriander.
Finally, you might fancy some dal. You can do not better than consult with Asma Khan. I love her recipe for tempered dal. Put a cup of red lentils in a saucepan with a dried red chilli, a teaspoon of chilli and a couple of cloves of garlic and a teaspoon of cumin seed. Boil till fluffy then whiz with a stick blender. Meantime, put a couple of tablespoons of oil plus a good knob of butter in a small pan. Add a couple more chillis plus a teaspoon of turmeric and a teaspoon of cumin seed. Get it really hot then pour over the cooked lentils. It’s magnificent.