Curried Prawn Penne
This is a fabulous recipe that you can use to use up leftover pasta. It is perfect for those days when you need to make a quick and delicious dinner when you are short on time….you can use macaroni, spaghetti or linguine in this recipe! I use ‘real’ prawns and not the pink prawn meat that has already been shelled and de-veined. Prawn meat has already been par cooked and tends to be quite rubbery.
1kg prawns, shelled and de-veined
60ml Spar light olive oil
1 large onion, chopped
5ml ajwain or carom seeds
7ml coarse salt
4 cloves of garlic, light crushed
15ml red chilli powder
2 x 400g tins Spar diced tomatoes
5ml roasted ground cumin
10ml roasted ground coriander
Pinch of turmeric
80ml Spar fresh cream
100ml boiling water, optional
500g cooked penne or pasta of your choice
Fresh coriander, garnish
Heat a 30cm AMC pot.
Add the olive oil and heat on medium heat.
Add the onion and ajwain.
Add the salt and saute until the onions are light golden brown.
Add the lightly crushed garlic and saute for a few seconds.
Spoon the red chilli into the pot and stir well.
Pour the diced tomatoes into the cooked onion and chilli.
Add the ground cumin, coriander and turmeric and simmer until the sauce thickens.
Pour the cream into the sauce and add the prawns.
Add the boiling water if necessary.
Bring the sauce to the boil and once the prawn tails start to curl, add the cooked pasta.
Garnish with fresh coriander.