This dish reminds me of one of my favourite Indian Restaurant starters, Prawns on Puri – where the spicy prawn mixture is served on puri (alternatively called poori or boori), a south Asian unleavened bread. I occasionally serve Indian food at Supper parties and this would be a good starter. Using a mild, ready mixed, Korma spice makes it not too hot. Living in outer London, I am fortunate to have access to a variety of ethnic foodstores and I mainly buy my Indian spices from one of the many Asian food shops. The Korma mix is Rajah brand, but others are available. Don’t leave out the sugar, which helps to counter the acidity of the tomatoes. Small peeled prawns, frozen or fresh, are fine for everyday meals, but it is good to use larger ones if entertaining. The mushrooms and courgette, which could be replaced with slices of okra, are my own additions. If you use okra do not cook it for too long. It should still be crisp with the sticky juices just starting to run out – 5-8 minutes maximum.
The original version of this recipe, originally called Prawn & Tomato Curry came from a leaflet available from Sainsbury’s supermarkets in early 2009.
Prawn and Tomato Korma
(Serves 4 as main course)
(Would feed 8+ as part of a starter leaving out mushroom & courgette)
1tbsp olive oil
1 medium sized onion, finely chopped
125g button mushrooms
1 x 2cm piece of root ginger, peeled & grated
1 tbsp Korma curry powder
1 x 400g tin plum tomatoes
125ml vegetable stock
4 fresh tomatoes, quartered
¼ tsp sugar
Salt & freshly ground Black Pepper
250g courgette, quartered lengthways in small slices
250g peeled prawns
Half fat crème fraîche or yoghurt if needed
10g fresh coriander, chopped
1. Melt the butter and oil in a pan. Fry the Korma mix for 1 minute. Add the ginger, mushroom and onion. Turn down heat, cover and cook for 10 minutes.
2. Chop the tinned tomatoes well and add to the pan with the vegetable stock, fresh tomato and sugar. Season to taste. Simmer for 10 minutes, stirring occasionally.
3. Add the courgette and prawns and simmer for a further 5 minutes with the lid off the pan to reduce the liquid.
4. Serve on a bed of Basmati rice with crème fraîche or yoghurt, if wanted, plus a sprinkling of freshly chopped coriander.