Prawn and Mushroom Curry

Prawn and Mushroom Curry offers an interesting array of flavours and textures.

The selection of vegetables is versatile. Choose your favourite, fresh, colourful combo. Add chilli to your taste; a spicy chutney or salsa is a good offering to satisfy various palates or a shared small bowl of chopped fresh green chilli. Ensure your garam masala is flavoursome and fresh.

Ingredients

Preparation: as you cook Cook: 20 mins Serve: 2

190 gm (1 cup) basmati or long grain rice

1/2 medium onion

1/2 tb olive oil

2 green peppers

2 chillies*

250 gm (2 cups sliced) mushrooms

1/2 small cauliflower

3 tomatoes

300 gm prawns

2 tsp garam masala

2-3 tbsp yoghurt

Method

WASH the rice and cook as per your usual style.

SLICE the onion.

HEAT the oil in a medium sized frying pan.

FRY the onion gently.

SLICE the green pepper, mushrooms, tomatoes and chillies.

BREAK the cauliflower florets into bite-sized pieces.

ADD the green pepper and chilli to the onion and cook for about 5 minutes.

ADD the mushroom and cook for a further 5 minutes.

ADD the cauliflower and fry for a further couple of minutes.

ADD the tomato and a little water (initially 2 tbsp, adding more as required) to ensure the vegetables do not burn.

COVER and cook for a couple of minutes. The vegetables should maintain a firm texture.

ADD the prawns and garam marsala and cook for 5 minutes. Stir a couple of times.

REMOVE from the heat, stir in the yoghurt and serve.

Serve

Serve immediately with steamed rice.

Good with a spicey or hot chutney or salsa.