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Never prepare dinner this stuff in an Air Fryer
In the previous few years, Air Fryers have change into very talked-about in addition to a necessary kitchen equipment. Essentially an amped-up countertop convection oven, it's quite often beneficial by cooking experts to prepare frozen food, bake cookies, and even fry bacon, hen and other meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has a lot less fats. This cooking methodology may additionally lower down on some of the different harmful results of oil frying.


Prawn Curry - Healthy……ish
Prawn Curry - Healthy……ish

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We hope you got insight from reading it, now let’s go back to prawn curry - healthy……ish recipe. You can cook prawn curry - healthy……ish using 24 ingredients and 16 steps. Here is how you do that.

The ingredients needed to cook Prawn Curry - Healthy……ish:
  1. Get 1 Red Onion
  2. Get 1 tsp Paprika
  3. Prepare 1 pinch Saffron
  4. Take 3 Turmeric
  5. Take 2 tsp All Spices
  6. Take 1 tsp Cummin
  7. Prepare 1 each Ginger Root
  8. Use 1 Green Chilli, good strength
  9. You need 2 clove Garlic
  10. Use 6 Tomatoes
  11. Take 1/2 box Cherry or small plumb tomatoes
  12. Prepare 1/4 Natural low fat yogurt
  13. Take 1 bunch Corriander
  14. You need Salt
  15. Take Pepper
  16. Take Honey
  17. Get 1 dash Olive oil
  18. You need Asian
  19. Use 1 cup Rice
  20. Provide 1 packages Coconut Paste/Milk (optional, read step 7)
  21. Take 1 Vegetable - Sweet/Chiqunio Peppers or Courgette/Aubergine
  22. Prepare 500 grams King Prawns, the better and bigger the prawns the better and bigger the test
  23. Prepare 1 1/4 Lime - (personal taste, I don't add but you can)
  24. Take 1 packages Concentrated tomato paste (only for emergency if you over sweeten curry)
Instructions to make Prawn Curry - Healthy……ish:
  1. Finely chop onion, ginger, garlic
  2. Add dash of oil to pan and heat, once hot add saffron, paprika, all spices, turmeric and cummin. Stir for like a minute and do not let burn.
  3. Add onion, ginger and garlic and cook until brownish colour.
  4. Dice and add chilli, use half a chilli don't over heat, use fresh chilli more flavour then curry powders.
  5. While base paste cooks chop tomatoes into qtrs and add, half cherry/plumb tomatoes and add. Cook down into nice mushy paste
  6. Add yogurt and stir in, salt and pepper to taste (be generous with the salt)
  7. Start to cook rice, I add coconut paste/milk to rice for this dish, you don't have to. To cook rice I fry small amount of oil, don't let rice burn, then add paste/milk stir in and then just cover with water and keep adding small amounts of water as it boils off.
  8. Chop and add vegetables - I tend to use small chiqunio peppers or sweet peppers as add colour and sweetness. Sliced into rings.
  9. Now add prawns
  10. Chop Corriander and add about half to sauce and stir in.
  11. Add dash of honey to taste, if the curry sauce is still acidic add dash more, try it to over sweeten, however if to sweet rescue with concentrated tomato paste (can add lime)
  12. Taste your curry
  13. Strength - If the curry is not hot enough add more of the chilli
  14. Spice Flavour - you want more curry spice whack add a little more cummin and all spice
  15. Colour - I like a golden yellow prawn curry, add a little more turmeric to colour yellow and paprika for brown/reddish tint.
  16. If the rice is ready then serve, sprinkle on remainder of Corriander to curry and a little to rice.

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