This spice-packed king prawn curry is perfect for a flu-fighting bite
I’ve always loved prawns – they’re fantastic for the health of the skin, and also for the immune system. I’m a curry freak too, so this dish is heaven for me.
• 1 large onion, coarsely chopped
• 4 garlic cloves, finely chopped
• 1 red chilli, coarsely chopped
• olive oil, for cooking
• 2.5 cm piece fresh root ginger, peeled and coarsely chopped
• 200g cherry tomatoes, coarsely chopped
• 2 teaspoons mild curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 400g raw king prawns, (peeled weight)
• 3 tablespoons full-fat live probiotic yoghurt
• 1/2 teaspoon ground cinnamon
• small handful fresh coriander leaves, coarsely chopped, (optional)
• sea salt
1 Put the onion, garlic and chopped chilli in a small blender or food processor and process to a fine purée.
2 Heat a little olive oil in a large pan, add the onion purée and the chopped ginger, season with salt and cook for about 10 minutes, or until the purée has changed colour. It will go much darker in colour and become less pungent in both taste and aroma.
3 Once the purée has reached this stage, add the cherry tomatoes and all the spices except the cinnamon. Continue to cook for another 10 minutes, stirring frequently.
4 Add the king prawns and the yoghurt and cook for a further 10 minutes, stirring frequently.
5 At this stage, stir in the cinnamon and garnish with the chopped coriander, if using. Serve with cooked quinoa and a green salad, if you like.
• Skin: Acne
• Joints & bones: Arthritis
• Immune system: Colds & flu
• Heart & circulation: High blood pressure, High cholesterol, Heart disease
Recipe courtesy of Dale Pinnock. Extracted from The Medicinal Chef.