LIGHT PRAWN CURRY

Curry suitable for someone who doesn't like to swim in hot chillis like me. It is not spicy to the palate but if you want to add some heat, please be free. This curry as it is called 'light' is indeed light. You can also add spinach, stir-fried courgette slices or any other vegetable of your choice and thin out the curry to make it as a soup to be served with rice noodles or rice.

Serves 4

Time: 35 minutes

250-300 grams prawns

1 medium onion sliced

1 tsp ginger minced

1 tsp garlic minced

1 cup coconut milk ( can add more if you want)

1 cup water

1 tbs lemon/lime juice

1 red hot chilli ( just pierced) 

2 tbs olive oil

1-2 tomato quartered

1/2 tsp turmeric

1/2 tsp coriander powder

Some fresh coriander chopped

Method

Cook the onions in the olive oil for 2 minutes till slightly pink. Then add the ginger, red chilli and garlic. Cook for another minute till fragrant.

Pour in the lemon/lime, milk and water, stir and bring to a boil. Then add the coriander powder, turmeric and salt.

When the curry has come to rolling boil and colour changed to yellow from the turmeric, add the tomatoes and half of fresh coriander. Cover and cook untill they are softened and add the prawns in the last 10 minutes of simmering. As this will not overcook the prawns.

Serve the prawn curry hot with rice or noodles. Do serve extra lime/lemon wedges on the side.