Prawn Curry in a Hurry

Ok, it isn’t a curry per se, but you get tonnes of Indian flavour and a light healthy supper in 20 minutes – no need to stand over a steaming pot for hours. Perfect for after a long day at work. If you’re not into shellfish, you could use chunks of salmon or chicken, just step up the cooking time a little for the chicken. 

  
You will need:

1 red pepper 

10 king prawns (I used frozen ones and defrosted them in a bowl of water while I was working out)

2 tbsp Greek yoghurt

2 tsp curry paste, whichever you prefer

Few drops lemon juice 

  
1. Chop the pepper into chunks. Clean the prawns and dry them, making sure you remove the black vein on the inside and just inside the tail. Preheat the oven to 180C.

  
2. Mix the yoghurt, curry paste and lemon juice in a bowl. 

  
3. Add the prawns to the mixture and mix in.

  
4. Take two wooden skewers and run them under the tap or soak in water. This will stop them drying out and burning. If you don’t have skewers, you can just bake everything in a dish. 

5. Carefully thread the chunks of pepper and coated prawns onto the skewers, dividing them evenly between the two skewers and spreading them evenly across each skewer. 

  
6. Bake in the oven for 7 minutes and serve with rice and vegetables.

 

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