The weekend before Ramadan, I woke up at 6am to batch cook a bunch of different dishes for the freezer. At the time I felt like a mad woman, and wondered whether we were even going to eat all that food. But now two weeks into Ramadan, those dishes have saved my hungry butt quite a few times. I don’t feel like cooking even more when I’m fasting than on a regular day, and going back to work hasn’t helped either – I just want to nap all day and not talk to anyone.
This prawn and potato curry is not one of the dishes I had cooked, because I made that mistake once and found out the potatoes were not freezer friendly. This is a curry you’ll need to make fresh from scratch, and you’ll want to eat it right away. It’s a good thing it’s easy to make and doesn’t take very long.
If you can handle a bit of fire, then add an extra chilli. If not, then omit the chillies altogether.
- 1 large onion, diced
- 1 garlic clove, crushed
- 2 green chillies, sliced
- 2 cardamom pods
- 2 whole black peppers
- 1 bay leaf
- 200g baby potatoes, peeled and chopped into small pieces
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tbsp cumin
- 250g prawns, de-veined
- Handful of chopped coriander
- To a pan of 1 tbsp vegetable oil, add the onions over a medium - high heat. Add the garlic cloves, green chillies, cardamom pods, black peppers, and bay leaf. Stir occassionally and leave to cook until onions start to brown.
- Add the potatos, followed by the turmeric, chilli powder and cumin, and stir mixture together. Cook with lid on for approx. 20 minutes. Stir frequently to prevent sticking at the bottom - add a couple of splashes of water if mixture does start to stick.
- Add the prawns and stir mixture to combine. Leave to cook with lid on for a further 5 - 10 minutes. To finish, top with a handful of coriander leaves.