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.
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
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.