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Prawn & lime pickle curry in a hurry

A bowl of prawn curry with rice and naan, and carrot kachumber on the side

Prawn & lime pickle curry in a hurry

Name: Prawn & lime pickle curry in a hurry
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 tbsp vegetable oil; 1 tsp cumin seeds; 200g peeled raw king prawns; 1 tbsp medium-hot curry powder or to taste; 2 tbsp lime pickle chopped if too chunky; 300ml full-fat coconut milk; 2 medium carrots; 1 lime juiced; cooked basmati rice and naan to serve; small handful of coriander leaves picked and very roughly chopped, to serve

Barney Desmazery

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Serves 2

Easy

Cook: 5 mins

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Add lime pickle to this quick curry for an extra kick. It also works with chunks of chicken breast, though you'll need to increase the cooking time by a few minutes until cooked through

Dairy-free

Egg-free

Low sugar

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy naan bread

A star rating of 4.2 out of 5.51 ratings

Spiced basmati rice

A star rating of 3.7 out of 5.6 ratings

Chapatis

A star rating of 4.8 out of 5.81 ratings

Ingredients

Nutrition

1 tbsp vegetable oil
1 tsp cumin seeds
200g peeled raw king prawns
1 tbsp medium-hot curry powder

or to taste
2 tbsp lime pickle

chopped if too chunky
300ml full-fat coconut milk
2 medium carrots
1 lime

juiced
cooked basmati rice and naan

to serve
small handful of coriander

leaves picked and very roughly chopped, to serve

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Nutrition: Per serving

kcal472
fat35g
saturates23g
carbs15g
sugars10g

low
fibre6g
protein21g
salt0.86g

low

Method

step 1

Drizzle the oil into a hot frying pan over a medium-high heat and scatter in the cumin seeds. Tip in the prawns and curry powder, and cook for 1-2 mins until the prawns are starting to turn pink.
step 2

Stir in the lime pickle, then pour in the coconut milk. Bring to a rapid simmer and bubble for 2-3 mins, stirring, until the prawns are cooked through and the sauce has thickened slightly.
step 3

Meanwhile use the coarse side of a grater to grate the carrots, then tip into a bowl. Squeeze over the juice of half the lime, season with a little salt and toss together. Remove the curry from the heat and stir through the juice of the remaining lime. Spoon the curry into bowls with cooked basmati rice, naan and the carrot kachumber on the side and scatter everything with coriander.

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