We fancied a curry at the weekend and I always like to make my own. My favourite thing about making a curry is how quick, easy and cheap they are to make and there are so main variations that you will have no problem finding one you like.
I found this recipe on the BBC Good Food website and adapted it to the ingredients I had in.
Changes I made:
- I used frozen, ready chopped onion in place of fresh onion.
- I used ginger powder and garlic granules in place of the fresh ginger and garlic and skipped the fresh coriander at the end – although I am sure it would have been a nice addition.
- I also swapped the tin of tomatoes for Passata as my eldest hates tomatoes but will eat passata!
- I used defrosted cooked prawns instead of raw king prawns.
What I did:
1. First I gathered together all the ingredients.
2. I put some rice on to cook
5. I then added the passata and the vinegar (which I have to admit I was unsure about but decided to give it a go). I am not sure whether the vinegar added anything to the final dish or not but it certainly didn’t affect it adversely.
6. I heated the sauce through for 5 minutes and then added the ready cooked prawns.
The curry cooked in the same amount of time as it took to boil some rice and heat up some naan bread to accompany it. It really was quick and easy.
I think this curry is really versatile and could be used with any main ingredient, so next time I think I will try it with chicken.