Prawn and crab curry

This nutritious seafood curry is quick to prepare and cook and makes an excellent supper dish served on a bed of boiled rice.

6 Serves prawn and crab curry ingredients

450g unpeeled prawns, large or small
1 onion, finely sliced
2 cloves of garlic, crushed
2 chillies, sliced
50g butter
1 tsp turmeric
1 tsp ground coriander
2tsp turmeric
1 tsp ground coriander
2 tsp tomato puree
25g creamed cocnut
225g crab claws
juice of 1 lime
salt
Boiled rice, to serve
50g shredded coconut, toasted

Preparation time : 10 minutes

Cooking time : 15-20 minutes

Author : Prue Leith

Cookbook : Quick and easy (Confident Cooking)

Prawn and crab curry recipe

1. Peel the prawns removing the heads, legs and body casing but retain the tail end on the prawn. Soften the onion, garlic and chillies in the butter for 3-4 minutes. Stir in the turmeric and coriander, cook for 2 minutes.

2. Add the tomato purée, coconut and 175ml water. Bring to the boil, stirring, then add the prawns, crab and lime juice. Simmer the mixture gently for 10-15 minutes until the liquid thickens a little and the fish is heated right through.

3. Check the seasoning of the sauce. Add salt if required. Serve the curry over cooked rice, topped with shredded coconut.

Tip : For perfect rice, melt 25g butter in a heavy-based or non-stick saucepan and saute 275g long grain rice for 1 minute until the grains begin to look shiny. Add 600ml of boiling water seasoned with 1/2 tsp salt and bring everything to the boil. Cover, reduce the heat to low and simmer the rice for 15 minutes. do not be tempted to look at it during this time. Uncover and fluff up the rice with a fork and serve immediately.

Serve this prawn & crab curry with Indian poppadums.

Lager or iced water is usually drunk with curry, but if you want to drink wine, try gewurztraminer. Enjoy your meal!