Before I get hounded by the curry purists, I should probably point out that this is a long way from anything resembling an authentic curry. I love curry, but have a weakness for pilau rice and all the non-paleo deliciousness that goes with it. So in the past, if I’ve felt the need for curry I’ve had a massive cheating blow out that leaves me lying on the sofa unable to move from extreme fullness, but somehow still shovelling rice into my face. If you are going to order one, and live in SW London, give Café Zia a call – their fish curry is one of the best things that ever arrived in my living room.
Oops, I seem to have wandered off a little. Anyway, to prevent the massive takeaway binge I did a bit of reading, and decided that I could probably to the job myself without too much hassle. It had to be easy, as it needed to replace the most minimum effort of meals (a phonecall and a trip to the front door!), not include any mental ingredients I wouldn’t normally have in the kitchen, and most of all it had be super-speedy, ready in at least the time it would take to get a delivery to my flat. I think I managed to get it down to about 20 minutes all in.
Ingredients: (serves 2)
1tsp ground cumin
A pinch of chilli powder
A pinch of ground ginger
2 sliced peppers (mix up the colours if you want it to look a bit brighter!)
400g chopped tomatoes (a can will be fine, or you can use fresh if you like)
200g raw prawns
A sliced green chilli (remove the seeds if you don’t want it too hot)
A bit of chopped fresh coriander
Half a lemon
Finely slice your onion and gently fry on a low heat (with a bit of ghee or olive oil) until translucent and soft. Add the ground spices and gently heat through.
Chuck in the peppers, fry for a few minutes and add the tomatoes as soon as it’s starting to get a bit dry and sticky.
When the peppers are soft, ad in the prawns and the green chilli, and cook until all of the prawns are pink. Turn off the heat, then sprinkle over your coriander and lemon juice.
We had this with this amazing whole roasted cauliflower and a quick salsa: chopped cucumber, red onion and mint with a bit of vinegar!