Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

Root One

I suffer from low curry levels if I go more than four days without one. This clearly quite serious situation can result in either a delivery, a trip to Ganapati in Peckham or  a whole, and very enjoyable afternoon crafting a feast of Moghul wedding proportions.

Saturday night, however, and I was like the walking dead with tiredness and while we fancied an ‘Indian’, we weren’t really hungry enough for any of the above. This is where my ten minute curry comes in. Freezer and storecupboard combining in perfect symmetry. I even surprised myself with how quick this was. The rice took the longest to cook here, so it’s quicker than a delivery too. And you’re not left with that slightly dirty feeling afterwards…

The fresh turmeric here gives an amazingly vivid flavour. Mush better than dried. And it’s so good for you, apparently. This curry is slightly sweet with a nice chilli kick and plenty of spices. Feel free to adjust he chilli as you need. You’ll be able to make this quicker than the time it takes to phone your order through.

So with normal levels restored we could face the crowds and mud at Glastonbury from the comfort of the sofa. Perfect.

Ingredients:
Coconut oil
1 onion, sliced
1bsp ginger puree
1tbsp garlic puree
3 small green chillies (or fewer)
250g shelled tiger prawns
1tbsp ground cumin
1/2tbsp ground coriander
3cm grated fresh turmeric (or 1tbsp dried)
1tbsp ground fenugreek
1tsp poppy seeds
1tsp yellow mustard seeds (I was just throwing things from the spice boxes in by this point, so feel free to stop if you like)
1/4 tin of coconut milk
Salt and pepper to season
A squeeze of lemon juice
Chopped coriander to serve

Method:
Heat a frying pan and soften the onions in some coconut oil then add the purees, chilli and spices. Cook for a few minutes.
Grate in the turmeric and add the prawns. Turn the heat up and cook the prawns for a minute until they start to turn pink. Add the coconut milk, season and stir well. Bring the sauce to the boil and reduce the heat to a simmer for about four minutes.
Serve with a squeeze of lemon juice and some fresh coriander leaves and a big portion of fluffy basmati rice.

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