It can get pretty damp and cold out there when the sun sinks. A prawn madras can help. Simple, quick, spicy, and hot – a glow that lasts well into the evening.
Prawn Madras (serves 2)
1 small chopped onion
1 tbsp finely diced ginger
1 tbsp Geeta’s Madras Curry Paste
1 medium tin chopped tomatoes
2 tbsp plain yogurt
Enough raw prawns for 2
Fresh coriander (optional)
Method
Fry the onion and ginger in a splash of coconut oil for 1 minute. Add the curry paste and fry for 2 minutes. Add the tomatoes, and simmer on a low heat for 5 minutes. Add the prawns and yogurt, and simmer until the prawns are just cooked (about 2 minutes). For an extra special version, stir a handfull of chopped fresh coriander through the sauce before serving, saving a few leaves for garnishing.