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    • Prawn Curry

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 300; Fat 7g; Carbs 4g; Protein 18g
    Prawn Curry is a delicious and flavourful dish that is sure to tantalise your taste buds. This curry is a great way to enjoy prawns as the main ingredient and is easy to make. The combination of spices, coconut milk and lemon juice gives the curry a unique and inviting taste. This dish is a great option for a weeknight dinner or for entertaining guests.   
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    Ingredients

    • 500g Prawns
    • 1 Onion, finely chopped
    • 2 Cloves of Garlic, minced
    • 1 teaspoon of Ginger, grated
    • 2 Tomatoes, chopped
    • 2 tablespoons of Coriander, chopped
    • 1 teaspoon of Cumin
    • 1 teaspoon of Turmeric
    • 1 teaspoon of Chilli powder
    • 1 teaspoon of Garam Masala
    • 1 cup of Coconut Milk
    • 1 tablespoon of Lemon juice
    • Salt and Sugar, to taste
    • 2 tablespoons of Oil

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the lemon juice and season with salt and sugar to taste.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.