Basil & Prawn Curry
Ingredients (4 servings)
| Amount | Measure | Name |
|---|---|---|
| 800.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 300.00 | g | Tiger prawns with head |
| 500.00 | g | Jasmine Rice |
| 180.00 | g | Onions |
| 40.00 | g | Cumin, ground |
| 40.00 | g | Coriander, ground |
| 40.00 | g | Chilli flakes |
| 40.00 | g | paprika |
| 20.00 | g | turmeric |
| 20.00 | g | Ginger, Grated |
| 20.00 | g | Garlic |
| 20.00 | g | Sugar |
| 20.00 | g | Basil, fresh |
| 15.00 | ml | Olive oil |
| 80.00 | g | Green chillies |
| Salt and pepper as required |
Preparation
Basil and Prawn Curry
1. Chop onions and fry in olive oil until soft
2. Add cumin, coriander, chilli, paprika, ginger and garlic and cook for 5 min
3. Add KNORR Tomato Pronto, sugar and green chillies and cook for 8 min
4. Add salt, pepper, torn basil and prawns and remove from heat
5. In a separate pot, bring to the boil and then cook rice for 10 min
Assembly:
6. Garnish with a sprig of basil
7. Serve
Hagashen Moodley
The Fusion Cooking School
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