Michelin-starred Atul Kochhar’s curry recipe
To celebrate National Curry Week from 4-10 October we've got a recipe that will hit all the right spots, so move away from the pasta bake and try this tasty treat tonight.
We’ve dug out this old curry recipe taken from twice Michelin-starred chef Atul Kochhar’s book, 30 minute curries. It promises to be a quick and simple one to follow. Let’s get cracking.
Andhra Prawn Curry
500g raw peeled tiger prawns
6 green cardamom pods
fresh coriander sprigs
2 tablespoons vegetable oil
1 teaspoon fennel seeds
4 tablespoons Onion Paste
4 teaspoons ground coriander
1 teaspoon red chilli powder, or
Assemble all the ingredients and equipment before you begin. You need a large sauté or frying pan.
Remove and discard the prawn tails, if necessary. Lightly crush the cardamom pods to loosen the seeds. Rinse and chop enough coriander sprigs to make about 2 tablespoons and set aside a few sprigs for a garnish.
Heat the vegetable oil over a medium-high heat in the pan. Add the cardamom pods and the seeds, the cloves and fennel seeds, and stir until the spices crackle. Add the onion paste and stir it into the oil for 30 seconds. Add the ground coriander, chilli powder and passata. Season with salt and stir for 30 seconds–1 minute to cook the spices. The mixture will have a paste-like texture. Watch closely so the spices do not burn.
Add the chopped coriander, prawns and water. Bring to a simmering point, stirring for 30 seconds, or until the prawns turn pink. Adjust the seasoning with salt, if necessary. Garnish with coriander sprigs to serve.
Atul’s time-saving tips
Buy raw prawns that have already been shelled, and this warming and satisfying curry will be on the table in less than 15 minutes. That’s quicker than the time it takes to heat the oven and cook a ready meal. If the prawns need thawing, however, put them in a large colander or sieve and run lukewarm water over them until they thaw.
Extract and recipe taken from 30 Minute Curries by Atul Kochhar (Absolute Press, £26). Pic Credits: Mike Cooper.