Prawn bhuna

I recently discovered a recipe to make a basic curry paste that could be used to create many different types of curry.  It was developed by a busy working Indian mum so is pretty authentic.  You make a big batch and freeze it in small portions.  Perfect for me as I'm the only curry eater in the family.

Unfortunately I didn't take any pics while I was preparing it so I'll make a new batch over the weekend and post it.  Meanwhile here is the prawn bhuna recipe.

Prawn bhuna with home made naan

1 onion, finely sliced
4 tbsp of curry paste (home made or jar)
1 tsp crushed cardamon seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp crushed fennel seeds
200g chopped tomatoes (half a tin)
about a cup of water

Gently fry onion in a little oil until soft. 
Add dry spices and fry for 2 mins without burning
Add curry paste then tomatoes and water.  If paste is from a jar check if it needs to be fried before adding tomatoes.
Simmer for 10 mins keeping an eye on the consistency.  It should be like a thick tomato gravy.

Add cooked prawns and stir through until warm.

Serve with naan, yoghurt, pineapples and mango chutney.

This could easily be made with chicken.  Add cubes of raw chicken to brown before the dry spices then continue.

Home made naan

I use a breadmaker but to make by hand just add wet ingredients to the dry ingredients and knead for 10 mins until smooth and elastic. Then leave to rest for 10 mins.

280 g  strong bread flour
100 ml warm water
4 tbsp natural yogurt
1 clove of garlic – crushed
1 tsp black onion / nigella / cumin seeds
1 tsp ground coriander
1 tsp salt
2 tsp honey
1 tsp melted butter
1 tsp yeast

Put wet ingredients in breadmaker and add the dry ingredients.  Use dough setting.

When done, remove and leave to rest for 10 mins.  Heat oven and put a baking tray in to heat up.

Divide in 4 and shape into teardrop shape.

Put on hot baking tray and bake for 10 mins until puffy and starting to colour.
Brush with melted ghee if you're not watching calories!
Serve with curry.