Prawn Curry

I'm told this tastes like an old fashioned birds-eye packet prawn curry. I'm also told this is a compliment.

1 pack king / tiger / etc / prawns

2 medium onions

1 tin tomatoes

3 cloves of garlic

4 chillies (or less, if you're not into quite so many chillies)

1 tsp cumin

1 tsp garam marsala

1 tsp ground coriander

1 tsp chilli powder

1 tsp tamarind concentrate (or the real stuff if you can get it)

2 tsp sugar

1 sachet creamed coconut

oil for frying

Fry up the onions slowly until translucent. Crush the garlic and add along with the chillies. Add the spices except the tamarind & sugar. Fry for another minute.

Add the tamarind, and stir in the tomatoes. Add the sugar to taste. Grate in the creamed coconut.

Cook for about 10 mins.

Add the prawns and cook for a little while (or until pink if using fresh).

Serve with Rice.

Serves 2.

Quick Creole Jambalaya

1 pack of Prawns

1 Chicken Breast

2 Jumbo Frankfurters (Herta are good)

1 large onion

1 green pepper

1 tin chopped tomatoes

1 cup long grain & wild rice

1/2 litre of stock made from 1 fish stock cube & 1 tsp of veg stock

Garlic Italian Seasoning

Cajun Seasoning

Grapeseed oil

Chop the veg up into small pieces.

Chop the sausages into 5-6mm rounds

Chop the chicken into small pieces

Fry up the chicken until starting to brown. Then add the sausages and turn the heat down. Fry for another few minutes, and add the onions & pepper. Sprinkle a fair portion of the garlic seasoning over. Fry up for 10 mins or so on a low heat, but be careful when stirring as the sausages are a bit fragile.

Add the tomatoes and a good covering of cajun seasoning. Stir up and cook down until the sauce is starting to thicken.

Add the rice, prawns and stock. Mix well, and cook down until the rice is cooked (15-20 mins) and the sauce is all but gone. Don't stir too much; just enough to stop it sticking to the base of the pan.

Serves 2, generously.