Mike’s website – goodfromscratch.co.nz 

With the fast-approaching school holidays nearly upon us, we are doing our "Little Chef" cooking classes at Good from Scratch. 

My wife Bee and our Head Gardener Adrianne (both qualified Chefs and Mums!) run these classes and they are a lot of fun. 

We always visit a country around the globe and this time it's one of our favourites "India".  

This recipe is aimed at all levels of cooking and if you don't like prawns just substitute them for chicken, 

 

Prawn Madras 

Cook Time: 25 minutes 

Prep Time: 5 minutes 

Serves: 4 

500gm Prawn cutlets, defrosted  

3 tbsp grape seed oil 

2 tsp Mustard seeds  

2 spring curry leaves  

 

1 onion, peeled and diced  

1 tsp garlic paste  

1 tsp ginger paste  

1 tsp turmeric  

1 1/2 tsp garam masala  

1 large tomato, diced  

salt and chili to taste  

1 can coconut cream  

juice of 1/2 a lemon 

 

Heat the oil and add mustard seeds and let them crackle.  

Add curry leaves and onion and cook till lightly coloured. Add ginger and garlic paste and cook till the raw small goes. Add turmeric, salt, chilli powder and tomatoes.  

Cook till oil separates and tomatoes are cooked.  

Add prawns and stir to cover with masala then add coconut cream. Cook till prawns are cooked through.  

Drizzle with lemon juice and serve with rice